|Lark's Homemade Strawberry Rhubarb Jam|
I love the Summer months because it means I will be
able to do some home canning with all of the fresh fruit.
Right now Strawberry are a plenty.
And I just happened to have some Fresh Rhubarb (20 lbs.) as well.
So of course I had to pair them together to make
this tart and tangy jam.
(I took this picture before I processed them in a
hot water bath to seal the lids.)
Homemade Strawberry Rhubarb Jam
10 C. Fresh Rhubarb: cut into small pieces
8 C. Sugar
3 1/2 C. Strawberry Puree
1 tsp. Almond Extract
1/4 tsp. Cinnamon
2/3 C. Strawberry Jello
1 (1.75 oz.) Box Powdered Pectin
In a Large stock pot, place the sugar and rhubarb.
Stir well and place on med.-high heat.
Bring to a boil, continually stirring for 20 minutes.
Then add in Strawberry puree, almond extract and cinnamon.
Still stirring bring to a soft boil for another 20 minutes.
Pour in dry jello and pectin. Stir until dissolved.
Next pour into sterilized warm jars, process with a hot water bath
for 15 minutes. Let jars "set" for 24 hrs.
This is one of those jams you can not buy it the stores!
Enjoy the finer "Country" things,