rhubarb strawberry jam

A mouth watering combination of early summer 

fruits, that will delight the palette on a cold

gray winter day!

Pile this jam high on top of warm scones with a dollop 

of clotted cream.

As Always,

ENJOY!

Recipe Source: Well Preserved by Mary Anne Dragan

3 cups rhubarb, chopped into 1/2 inch dice

4 cups sugar

3 cups sliced strawberries

1/4 cup lemon juice

   Combine the rhubarb and sugar in your preserving pot.  Let stand for 2 hours.  Prepare the preserving jars.

   Add the strawberries and lemon juice and bring to a boil over medium heat, stirring until the sugar is dissolved. Increase the heat to medium high and boil rapidly, stirring often, for 20-25 minutes, or until the jam is slightly thickened. Test for set if desired. 

   Remove from the heat and stir for 3-5 minutes. Skim off the foam if necessary. Pour into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean.  Seal according to the manufacturer's directions. Process the jars in a boiling water bath for 10 minutes.