Strawberry Rhubarb Jam

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,

Lark