Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

• 2 pounds strawberries, hulled, washed and chopped

• 1 pound chopped rhubarb (the leaves are toxic and should be discarded)

• juice and zest of 2 small lemons

• 6 tablespoons classic pectin

• 4 cups granulated sugar

• 1 teaspoon unsalted butter

In a large stock pot, combine the strawberries, rhubarb, lemon juice and zest. Simmer for about 15-20 minutes, until the rhubarb is softened and beginning to break down. Mash the fruit slightly, or leave it chunky, whichever you like.

Gradually stir in the pectin. Increase heat to high and stir constantly (while wearing oven mitts to protect against splatter burns), and bring to a boil.

Dump all the sugar in at once. Continue stirring constantly to return to a vigorous boil that can't be stirred down. Boil hard for one minute.

Remove from the heat. Stir in the butter (to reduce any foaminess).

Ladle into clean glass canning jars, leaving 1/4 inch "headspace" at the top, to allow for expansion. Wipe the rims with a clean, damp cloth, center the lids on the jars, and screw on the rings "fingertip tight".

Process in a water bath according to standard canning procedures, or alternatively, you can simply freeze the jars. Any jam put into the refrigerator should be consumed within 1-2 months.

Yields about 10-11 half-pint jars.

Recipe from Curly Girl Kitchen