Summer is the perfect time to stock up on homemade jam. Fresh fruits are just coming into season and can easily be preserved to enjoy on your morning toast throughout the colder months. Not only do strawberries and rhubarb taste wonderful together they also start coming into season around the same time. The recipe below is for some delicious strawberry-rhubarb jam.

Strawberry Rhubarb Jam – makes 12 Pints

Ingredients:

• 4.5 cups chopped strawberries
• 4.5 cups chopped rhubarb
• 1/4 cup lemon juice
• 2 packages of low sugar pectin
• 6 cups sugar

Directions:

1. Combine strawberries, rhubarb, lemon juice and pectin into a large saucepan over medium heat. While stirring, slowly combine the sugar until completely dissolved.
2. Turn up the heat and bring it to a hard boil. Stir at a hard boil for 1 minute.
3. Funnel the jams into sterilized jars leaving 1/4 inch head room. Wipe off the rim and add the lids and bands.
4. Process the jars for 10 minutes. Make sure the jars are completely submerged in boiling water with at least 1 inch of water above the tops of the jars.
5. Remove the jars and let cool on a wire rack. Once they have cooled, check that they have sealed by pressing the center of the lid. If it does not pop back then the lid is sealed.

This jam is perfect for simply adorning your morning toast or branch out a bit and try it on french toast or a waffle. What is your favorite way to enjoy jam?

Where I Party