Strawberry Rhubarb Jam (Print Version)

# Ingredients:

01 - 5 cups rhubarb, cut into 1/2-inch cubes.
02 - 2 cups hulled and halved strawberries.
03 - 2 1/4 cups sugar.
04 - 1 tablespoon fresh lemon juice.

# Instructions:

01 - Mix rhubarb, strawberries, sugar and lemon juice in medium to large saucepan over medium heat.
02 - Once bubbling, reduce to medium-low. Cook stirring occasionally for about 1 hour until thickened and temperature is over 220°F.
03 - Sterilize four 1-cup jelly jars, rings and lids by boiling for 10 minutes or running through dishwasher.
04 - Fill sterilized jars with hot jam leaving 1/4-inch headspace. Add lids and hand-tighten rings.
05 - Boil filled jars in water bath (covered by 1 inch water) for 10 minutes.
06 - Let jars cool undisturbed on dish towel for 24 hours until sealed.

# Notes:

01 - Makes about 4 cups of jam.
02 - Sealed jars keep up to 1 year.
03 - Refrigerate unsealed jars and use within 2 weeks.

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