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Title: Strawberry Rhubarb Jam
Categories: Jams
Yield: 6 Servings

4 1/2 c Rhubarb; cut in 1/2" pieces
4 1/2 c Strawberries; halved
4 c White sugar
1/4 c Bottled lemon juice

Preparation time: 15 minutes
Cooking time: 30 minutes

Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours.

Stir in lemon juice and strawberries and bring the mixture to a boil,
stirring to dissolve sugar. Cook jam at a full rolling boil until
thickened, stirring often to prevent scorching (approximately 20
minutes) until a candy thermometer reads 220°F at the center of the
mixture.

Remove jam from heat and stir to skim off any foam.

Sterilize your 8 oz canning jars and fill them with the jam, leaving
1/4" of head space. Be sure to run a plastic knife along the inside
of the jars to remove any air bubbles. Wipe the rims of the jars with
a moist towel to remove any residue. Top with lids and screw on the
bands.

Using the water bath method, lower the jars into boiling water,
making sure that the water is at least one inch above the top of the
jars. Bring the water back to a full boil and process for 10 minutes.

Remove the jars from the pot and place onto a thick towel to cool.
Wait for 24 hours before storing, making sure each jar sealed by
pressing the top of each lid with a finger, that the lid does not
move up or down at all. Store in a cool, dry place for up to 1 year.

Recipe FROM: <https://oldworldgardenfarms.com/2021/04/20/
strawberry-rhubarb-jam-recipe/>

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