Ingredients
4 C diced rhubarb
3 C diced strawberries
.25 C + 3.75 C sugar
juice of 1 lemon
.5 t butter
1 package low-sugar Sure-Jell pectin
8 8 oz. canning jars with lids
Method
First, start sterilizing your jars and lid-rings in a dishwasher. Separately, you will boil the lids in just a few inches of water to sterilize those as well. While the dishwasher is running:
Wash and dice rhubarb and strawberries, then place into a large bowl along with the lemon juice, .25 C cup of sugar and the contents of the Sure-Jell package and mix well to combine.
Transfer to a large stockpot over high heat, add butter and bring to a rolling boil — stirring constantly. When it comes to a rolling boil add the remaining sugar. Continue stirring constantly and bring the mixture back to a rolling boil — for exactly one minute. Use a timer — no more, no less!
Remove from the stove and immediately ladle into the hot, sterilized jars, filling to within .25” of the top, but be sure to keep the rims clean and free of jam mixture. Do not touch the inside or lips of the jars or they will no longer be sterile. Place sterilized lids on jars, then screw lid rings on tightly.
Add filled and lidded jars into a hot bath of boiling water. Water must cover jars by one to two inches over the tops. Allow to boil for 10 minutes to seal the jars.
Remove jars from boiling water and allow to cool slowly. Jars will make a popping sound as each jar seals completely.
Makes 7 to 8 8-oz. jars.
