Strawberry Rhubarb Jam made without pectin, capturing sweet strawberries and tart rhubarb in a simple old world garden recipe.

Scale

4 ½ cups rhubarb, cut in ½ inch pieces

4 ½ cups strawberries, halved

4 cups white sugar

¼ cup bottled lemon juice

1. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours.

2. Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve sugar.

3. Cook at a full rolling boil until thickened, about 20 minutes, until temperature reaches 220°F.

4. Remove from heat and skim off any foam.

5. Sterilize 8oz jars and fill, leaving ¼ inch head space. Remove air bubbles and wipe rims.

6. Process in boiling water bath for 10 minutes.

7. Cool for 24 hours, check seals, and store in a cool dry place up to 1 year.

Use a candy thermometer for accuracy.

Stir frequently to prevent scorching.

Refrigerate after opening.