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STRAWBERRY RHUBARB JAM Makes 3 pints 4 cups of chopped strawberries (about 2 pounds) 2 cups of chopped rhubarb (about 1 pound) 4 cups sugar 3 tablespoons powdered pectin 1 lemon, zested and juiced Prepare a boiling water bath canner and 3 pint jars. Place the chopped berries and rhubarb in a large, non-reactive pot. Whisk the pectin into the sugar and stir it into the berries. Let it sit for 10-15 minutes, until the sugar has begun to dissolve. Place the pot on the stove and bring to a boil. Cook jam over high heat, stirring regularly for 20-25 minutes, until it takes on a thick, syrup-y consistency. Add the lemon zest and juice and stir well. Check for set by taking the temperature of the cooking jam (it should set around 220F) or by watching how the droplets fall off the spoon. Remember that it will thicken as it cools, so don’t cook it so long that it achieves your desired consistency while still hot. Remove the jam from the heat and ladle it into the prepared jars, leaving 1/2 inch. Wipe the rims, apply the lids and rings and process them in a boiling water bath for 10 minutes. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.
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