Strawberry-Rhubarb Jam
  • 2 cups crushed strawberries
  • 2 cups chopped rhubarb (about 4 stalks)
  • 1 package powdered pectin
  • ¼ cup freshly squeezed lemon juice
  • 5-1/2 cups granulated sugar
  1. Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan or Dutch oven. Bring to a boil over high heat. Add sugar, stirring until dissolved.
  2. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  3. Ladle hot jam into hot, sterilized jars leaving ¼-inch headspace. Adjust two-piece caps. Process for 10 minutes in a boiling water canner. Makes about 6 half pints.
Recipe by The Culinary Cellar at