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:

1. 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!)

2. Add crushed strawberries and lemon juice.

3. 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).

4. Ladle into jars with 1/4 in headspace, clean rims, add lids & rings.

5. Process for 10 minutes.

MAKES: about 8 C.