Seasonal and Good Rhubarb-Strawberry Jam for Canning

We LOVE rhubarb here.  Lydia’s been eating rhubarb since she could talk. She used to have her own secret recipe called “rhubarb delight”. Which was basically stewing it with lots of sugar in the microwave until it’s mushy and serving it on saltines. Everyone who came to our house in May was made to eat rhubarb delight by little Miss Curly Cuteness.

Now, I make a rhubarb jam which is very similar to her rhubarb delight but it lasts a little longer.  Unfortunately last spring I had to move my rhubarb in the garden and it still needs a few years to grow. I was only able to harvest about 5 cups.  Two of those went into a pie made earlier this month. The last of it I saved for jam.  I am hoping to find more locally before the season is over, but in the meantime it’s raining, I had lots of strawberries, so I improvised a little and made this jam. Not as tart as the rhubarb, but just as good.  Here’s the recipe. It’s very easy.  I hope you enjoy.

Rhubarb Strawberry Jam

• 3 Cups Rhubarb, chopped about 1/2″ thick
• 2 Cups Crushed Strawberries (about 5 Cups whole strawberries, cored and crushed with pastry cutter)
• 4 Cups Sugar
• 1 Package Fruit Pectin (I used Sure Jell powder not the liquid pectin)
• 6 Sterilized Jelly Size Canning Jars and Lids.

Mix together rhubarb, strawberries, and sugar in large pot. Over medium heat, cook until rhubarb is soft and tender, about 15 minutes. This will be at a low boil, you’ll want to stir it a lot and skim off any foam. Taste and add up to 1/2 cup more sugar if needed, or to your taste. Stir in fruit pectin and boil one minute. Fill the sterilized jars immediately and cover with lids.  Invert jars for 5 minutes, then turn right side up and let sit 24 hours before serving.  This will make 5 – 6 jelly jars. (I also made strawberry jam in the group pictured above. On the left is this jam.) They will be good in the fridge for 3 weeks and last in the freezer for about a year.