|Photo credit: She Knows Food & Recipes Blog|
I used a recipe from the Ball Complete Book of Home Preserving.
Strawberry Rhubarb Jam
2 cups hulled, crush strawberries
2 cups chopped rhubarb
4 tbsp lemon juice
1 package (1.75 oz) regular powdered fruit pectin
5.5 cups granulated sugar
First, I prepared the canning jars and lids by washing with hot soapy water, and boiling in a large saucepan for a few minutes.
|Jars being lowered into the boiling water by my fun green jar lifter.|
|Strawberries, rhubarb, lemon juice, and powdered fruit pectin starting to boil.|
|Strawberry Rhubarb Jam!|