Strawberry-Rhubarb Jam Recipe
Ingredients
3 cups fresh or frozen strawberries
6 cups sugar, divided
3 cups diced fresh or frozen rhubarb
1 teaspoon grated lemon or lime peel
Directions
In a large saucepan, crush strawberries.
Stir in 4 cups of sugar.
Add rhubarb and lemon peel.
Bring to a full rolling boil over medium-high heat; boil 4 minutes.
Add remaining sugar; return to a full rolling boil.
Boil 4 minutes more.
Remove from the heat; skim off any foam.
Pour hot jam into hot jars, leaving 1/4-in.headspace.
Adjust caps.
Process for 10 minutes in a boiling-water bath.
Stir in 4 cups of sugar.
Add rhubarb and lemon peel.
Bring to a full rolling boil over medium-high heat; boil 4 minutes.
Add remaining sugar; return to a full rolling boil.
Boil 4 minutes more.
Remove from the heat; skim off any foam.
Pour hot jam into hot jars, leaving 1/4-in.headspace.
Adjust caps.
Process for 10 minutes in a boiling-water bath.
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