Strawberry Rhubarb Jam & Canning🍓

Prepare your ingredients. Rinse, trim and dice rhubarb.

Rinse, stem and cut strawberries in half. If you don't want your jam to have chunks cut the strawberries smaller.

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 and rims for 10 minutes for sterilization.

Leaving a 1/4-inch head space, fill your hot jars with the hot jam. Pop any air bubbles with popping tool and wipe the rims of the jars off making sure there is nothing that would prevent them from sealing. Place the lids and rims 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. Place canner lid on. Boil and process for 5 minutes for elevations of 0-1,000 ft. Boil and process 10 minutes for elevations of 1,001-6,000 ft. Boil and process 15 minutes for elevations above 6,000 ft. 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.

Don't miss my new recipes on: Home Canned Spiced Pears 🍐