From Chow Bella Paleo
1 lb hulled strawberries*
1/2 lb diced rhubarb*
1 lb peeled, cored, and diced apples*
1 1/2 cup water
6 oz pure maple sugar
2 tbsp fresh lemon juice
Special equipment: Enough jam jars to hold 5 cups of jam, lids, and rings. I used 5 one-cup jars.
1. Slice strawberries and rhubarb. Toss with half of the sugar and set aside to macerate in the refrigerator for one hour.
2. In a large saucepan, add the apples and 1 cup of water and simmer, covered, 30 min. The apples should be soft enough to mash with a potato masher to the consistency of applesauce
3. Add strawberries with their juice, rhubarb, remaining water and remaining sugar and bring to a boil over medium high heat. Reduce heat and simmer, stirring, until the berries and rhubarb are soft, approximately 15 minutes
4. Mash the mixture with a potato masher and add lemon juice. Continue cooking over medium to medium-high heat or until it's thick enough to coat the back of a spoon, about 10 minutes. Additionally, jam thickness can be tested by putting a small spoonful on a cold plate and allowing it to set.
5. Scoop any foam off the surface of the jam. Working on jar at a time, ladle hot jam into hot sterilized jars, leaving 1/4" headspace. Tap each jar lightly to remove air bubbles; add more jam if necessary. Wipe the rim, add lid and tighten to fingertip-tight. Turn jars upside down to seal. Alternatively, follow the instructions for your jam jars, or cool the jam completely and store in the pantry or refrigerator. If any jars don't seal properly, store them in the refrigerator.
Makes enough to fill five 8-oz jam jars
*Note: Weights were taken after trimming the produce of cores, skins, leaves, etc...