Strawberry Rhubarb Jam

So in my neck of the woods, it strawberry and raspberry time.  The rhubarb is coming along nicely and my thoughts start to go to canning.  Yes I can or freeze everything in any shape or size.  Today's mission was strawberry rhubarb jam, my hubbies favorite.  One thing to remember when canning is never double the recipe and never change the ingredient amounts, it just won't turn out if you do.  The other thing to remember when doing jam especially never use your food processor to chop up the berries, use a good old fashioned potato smasher.

Strawberry Rhubarb Jam

2 cups crushed strawberries

2 cups chopped rhubarb

1 box pectin crystals

5 1/2 cups sugar

Hull and crush berries, one layer at a time.  Thinly slice or chop rhubarb.

In a large saucepan stir together prepared strawberries and rhubarb and pectin crystals.  Bring to a boil over high heat.  Once it is boiling add the sugar.  Return to a hard boil for 2 minutes.  Remove from heat and stir for 5 minutes.  Pour into warm sterilized jars to 1/4 inch from the rim.  Cover with lids and screw rings on tightly.

How to Sterilized Jars

This is my method and it works every time for me.  Wash jars thoroughly, rinse and place in the oven.  Set oven temperature to 225 and cook the jars for about 10 minutes.  When your jam is almost done place the lids in a pot of boiling water and should set there until you are ready to use.