Does anyone have a good recipe for strawberry-rhubarb jam?
This is my grandmother’s recipe that I use every year. She is 90 and still has a 2 acre garden and puts up all her own preserves and I am following in her footsteps. 4 cups strawberry, crushed 2 cups rhubarb, chopped 7 cups sugar 1 (3 ounce) box fruit pectin Directions Let jars, rims and lids stand in hot water until they are ready to be filled. Measure the Strawberries and Rhubarb into a 6-8qt saucepan. Stir pectin into fruit. Break up the rhubarb, I use a potato masher. Bring to a rolling boil. Add sugar. Return to a full boil and boil 1 minute. Remove from heat and immediately pour into jars leaving space of 1/8″ at the top. Process as usual for your location. I found this recipe a few years ago and it is one of our favorites now. Gingery Rhubarb Jam 1 pound package frozen sliced rhubarb (unthawed) 1 1/4 cups sugar 3 tablespoons chopped crystallized ginger (about 1 ounce) 1 teaspoon grated lemon peel Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until
