Normally reserved for pie, strawberry and rhubarb team up in this summery jam.
Ingredients
3cupsstrawberries
1cupfinely chopped rhubarb
5cupssugar
12tsp.finely shredded lemon peel
34cupwater
1(1.75-oz.
)pkg.regular powdered fruit pectin
Directions
In a large bowl, crush berries using a potato masher.
Credit: Scott Little
Measure 1 1/2 cups crushed berries.
Stir rhubarb into the 1 1/2 cups crushed berries.
Add sugar and lemon peel; stir to combine.
Allow to stand at room temperature for 10 minutes, stirring occasionally.
In a small saucepan, combine the water and pectin.
Bring to boiling, stirring constantly.
Boil hard for 1 minute, stirring constantly.
Ladle hot jam into half-pint freezer containers, leaving a 1/2-inch headspace.
Let stand at room temperature for about 24 hours or until set.
Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
2,000 calories a day is used for general nutrition advice.
