Pectin-Free Strawberry Rhubarb Jam

Recipe View In a large, heavy-bottomed pot, combine the rhubarb and sugar. Let stand for 2 hours, allowing the sugar to draw moisture from the rhubarb. (2 hours)

Recipe View Stir in the lemon juice and strawberries. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring constantly until the sugar is completely dissolved. (5 minutes)

Recipe View Reduce the heat to medium-high, maintaining a full rolling boil. Continue to cook, stirring frequently to prevent scorching, until the jam thickens. Use a candy thermometer to monitor the temperature; it should reach 220°F (105°C). This process may take 20-25 minutes.

Recipe View Remove the jam from the heat and stir gently for an additional 2-3 minutes to help distribute the fruit and reduce foam. Skim off any remaining foam from the surface using a spoon.

Recipe View Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Use a clean knife or spatula to remove any trapped air bubbles by gently running it along the inside of the jar.

Recipe View Wipe the rims of the jars clean with a damp paper towel to ensure a proper seal. Place the sterilized lids on top of the jars and screw on the rings until fingertip tight (not too tight, just snug).

Recipe View Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the pot using a jar lifter, ensuring they are not touching each other and have at least 1 inch of water covering the tops. (5 minutes)

Recipe View Bring the water back to a full rolling boil, cover the pot, and process the jars for 10 minutes to ensure a proper seal. (10 minutes)

Recipe View Carefully remove the jars from the stockpot using a jar lifter and place them on a towel-lined surface or a wooden cutting board, spaced at least an inch apart. Allow the jars to cool completely, undisturbed, for 12-24 hours. (12-24 hours)

Recipe View As the jars cool, you should hear a 'popping' sound as the lids seal. After 24 hours, check the seals by pressing down on the center of each lid. If the lid does not flex or move, it is properly sealed. If any jars do not seal, refrigerate them immediately and use the jam within a few weeks.