Rhubarb Strawberry Jam

I had taken a much needed respite from canning but now that May is almost behind us, I need to start up my least favorite hobby again. I always am pleased when I have made something and have jewel-colored jars sitting in front of me. It's the lengthy, messy, exacting process of it all that gets me, not to mention that canning in the summer months with a vat of boiling water steaming up at me in my hot old house isn't even marginally pleasant.

Ah, but, there is the Minnesota State Fair to consider. Last year, I won a blue ribbon for my Rhubarb Raspberry Jam which was way too much fun. I am trying not to envision a ribbonless, sophomore slump season ahead of me which is why I continue to can and hope for the best.

Now, I am not going to attempt to provide detailed canning instructions since I found a great tutorial here. The recipe below is for the amounts and general method I used, but proper waterbath canning and sterilization procedures must be followed.

I have never made this particular flavor jam before and am happy to say it is delicious. The color is exceptionally exquisite and the flavor is fresh and very fruity.

For about 7 half pint jars:

• 2½ cups of finely diced rhubarb (the pieces should be about the size of a pencil eraser)
• 2 cups of chopped and crushed strawberries
• The strained juice of one small lemon
• 6½ cups sugar
• 1/2 teaspoon unsalted butter
• 1 pouch Certo Liquid Pectin (3 ounces)

In a big heavy 8-quart pot, combine the rhubarb, strawberries, lemon juice and sugar. Stir together, cover and set aside for 2-3 hours, giving it a stir once or twice.

Remove the cover and over low heat, start stirring the mixture, turning the heat up in small increments until all the sugar is dissolved. If the mixture is heated too quickly, the sugar can crystallize in the jar later. It took about 40 minutes for my mixture to fully dissolve. At this point, stir in the butter, which helps prevent air bubbles, turn the heat to almost high and stir constantly. Once the mixture comes to a full, rolling boil, quickly squeeze in the pectin, and stir for one minute. Take the pot off the heat and set a timer for 5 minutes. Each minute, stir the mixture gently to distribute the fruit throughout the jelly.

Ladle the jam into the prepared, hot, sterilized jars and process in a water bath for 10 minutes.