Strawberry and Rhubarb Jam

This Strawberry-Rhubarb jam is made with fresh, ripe fruit perfect for winter storage.

2 cups strawberries, hulled, crushed (4 cups/1 L whole) (500 mL)
2½ cups rhubarb, chopped (625 mL)
1 pkg light fruit pectin crystals (49 g)
2¾ cups sugar (675 mL)

Pour strawberries and rhubarb into large Dutch oven.

Combine 1 pkg (49 g) light fruit pectin crystals with ¼ cup (50 mL) of the sugar, stir into pan. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar, return to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.

Using sterilized metal funnel and ½ cup (125 mL) measure, pour into hot sterilized 1 cup (250 mL) canning jars, leaving ¼” (5 mm) headspace. If necessary, wipe rims. Cover with hot lids, screw on bands fingertip tight.

Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Makes 5-7 cups (1.25-1.75 L).