Strawberry-Rhubarb Jam Recipe

Ingredients:

• 4 cups chopped rhubarb
• 4 cups hulled and sliced strawberries
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 1 package of pectin (6 ounces)

Directions:

1. Combine the chopped rhubarb, sliced strawberries, sugar, and lemon juice in a large pot.
2. Bring the mixture to a boil over high heat, stirring frequently.
3. Reduce the heat to medium-high and let the mixture simmer for about 15 minutes.
4. Add the package of pectin and stir well to combine.
5. Let the mixture simmer for another 5-10 minutes, or until the jam has thickened to your liking.
6. Remove the pot from the heat.
7. Use a ladle to transfer the hot jam into clean, sterile jars.
8. Seal the jars and let them cool to room temperature.
9. Store the jars in the refrigerator or freezer until ready to use.

Verdict:

This strawberry-rhubarb jam is simply delicious! The balance between the sweetness of the strawberries and the tartness of the rhubarb is perfect. The lemon juice adds a refreshing zing to the mix, while the pectin ensures that the jam sets beautifully. This jam is perfect for spreading on toast, scones, or biscuits, or as a topping for pancakes or ice cream.

Serving Suggestions:

• Spread on toast
• Top pancakes
• Serve with scones
• Drizzle over ice cream