Ingredients
- 5 cups chopped rhubarb 1/2-inch pieces
- 1 pint strawberries hulled and halved
- 2 1/2 cups granulated sugar
- Juice of 1 lemon
Instructions
- In a large, heavy saucepan, combine the chopped rhubarb, halved strawberries, sugar, and lemon juice. Stir until the sugar begins to dissolve.
- Place the pan over medium heat and bring the mixture to a gentle bubble. Reduce the heat to medium-low and let it simmer, stirring occasionally. Continue cooking until the jam thickens and reaches about 220°F, approximately 1 hour.
- While the jam cooks, sterilize clean glass jars and lids. When the jam is ready, carefully ladle it into the hot jars, leaving 1/4 inch headspace. Process the filled jars in a water bath canner for 10 minutes, then let them cool undisturbed for 24 hours to ensure a proper seal.
