Strawberry Rhubarb Jam

Prepare your ingredients.

After you have prepared your fruit combine in a stainless steel or enameled pot (aluminum can cause a metallic taste). Heat on medium heat stirring frequently. Add lemon juice.

Once strawberries and rhubarb start to form a liquid and thicken bring to a boil and add sugar, pectin, vanilla, nutmeg, and cinnamon. Then reduce heat and simmer for about 35-45 minutes.

Canning: Make sure you have washed and boiled your jars for sterilization.

Leaving a 1/4 inch head space, fill your hot jars with the hot jam wiping the rims of the jars off and placing the lid and rim on.

After the jars have been filled and lids and rims applied put in a hot water bath canner with 1 inch of water covering the jars. Boil and process for 10 minutes, turn off heat and remove canner lid. Allow to sit for 5 minutes.

Remove jars from canner and allow to cool. Allow to sit undisturbed for 12-24 hours. Make sure all jars have sealed. If one/some did not seal refrigerate for up to a week.