About the Recipe
2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.)
2 lb. strawberry, cut up or not either way works (about 7 c.)
2 1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tbsp. fresh lemon juice
In a large saucepan over medium-high heat, combine rhubarb, strawberries, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes.
Start heating up your water bath pot, so it is boiling by the time your jars are ready.
Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars
Put lids in boiling water for 5 min to warm up the rubber.
Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight.
Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude.
Remove jars careful because they are not sealed yet.
Cool to room temperature for 24 hours.
After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage.
*** Side note I like my jam smooth, so I alway blend it with a stick blender
FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them!