Strawberry Rhubarb Jam - No Pectin
Oh man... this was soooooo good! This may be my new favorite "something to put on toast" product.
From the kitchen of: Katie found it and read the comments on AllRecipes!
INGREDIENTS: I'm putting what I did for 2018... it's a little different from the recipe linked above after reading through some of the reviews and comments.
5 C chopped rhubarb (could try 6)
4 C crushed strawberries (could try 3)
5 C sugar
1/4 C lemon juice
INSTRUCTIONS:
Chop rhubarb and mix with sugar in large pot. Let sit for a couple of hours (I don't know what this does, but I did it in 2018, and it did turn out really good!)
Add crushed strawberries and lemon juice.
Bring mixture to a boil and cook on medium-high for 20-25 minutes (or 220 F... though mine never did get that high... it plateaued at about 207. It did thicken up though, and I cooked it for about 25 minutes).
Ladle into jars with 1/4 in headspace, clean rims, add lids & rings.
Process for 10 minutes.
MAKES: about 8 C.