Strawberry Rhubarb Jam

Ahhh, summer is nearly upon us here in Upstate NY. That means fresh produce, farm stands and canning. For years the only jam I dared to make was stawberry freezer jam. Several years ago I decided I was competent enough the kitchen to at least try to can. Now each year I look for new things to can, hubby thinks I may be out of control, lol!

I think I made 7-8 varieties of jam last year and of course everyone has their favorites. My top three are peach vanilla, raspberry and strawberry rhubarb. I noticed rhubarb on the farm stand up the road so I carved some time over the weekend to make some jam. I love the slightly tart flavor of the rhubarb mixed with the sweet strawberries. Pure delight!

Here is the recipe card I made to add to my book.

As with most jams I have made, it is not a hard recipe, just time consuming. If you didn't want to process the jars you could just refrigerate them or give them away for immediate eating. Once you taste it though you will no doubt decide you'll want to can it to enjoy it all year long.

At my first Tastefully Simple party several years ago I bought a jar of their Strawberry Rhubarb jam. Mmmmmm! I happened to have a jar in the cupboard so I checked out their ingredient list and lo and behold...the same ingredients as my jam! It tastes very close and I much prefer the cost of mine to theirs!

Strawberry Rhubarb Jam

5-7 cups chopped, fresh rhubarb
2 1/2 cups white sugar
2 cups crushed strawberries
1 3oz package strawberry flavored Jello

In large saucepan or stockpot, stir together rhubarb and sugar. Cover and let stand overnight. (I cut my rhubarb up into small pieces in the food processor and let it sit in sugar while I prep my jars)
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly for 6 minutes on low heat. Add strawberries, return to boil and cook another 6 minutes. Remove from heat and stir in dry Jello. Transfer to sterile jars, use, freeze or process. (6-8 pints)

Now I am hungry for some toast and jam, gotta run!