Strawberry Rhubarb Jam

This is such a simple, easy recipe...I love the combination of the sweet strawberries along with the tart and tangy rhubarb! 

Strawberry Rhubarb Jam (this will make around 12 half pint jars)

Ingredients:

4 1/2 cups rhubarb, chopped

4 1/2 cups strawberries, sliced

8 cups white sugar

2 tablespoons fresh lemon juice

2  (1.75 oz) packages of powdered fruit pectin

12 half pint  canning jars with lids and rings

Instructions:

Place rhubarb, strawberries, lemon juice, fruit pectin into a large pot over medium heat. Stir the fruit mixture to help the juice start to form, then add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn heat up to medium-high, bring the mixture to a full rolling boil, and cook and stir for about 1 minute. Skim off any foam that forms.

Sterilize the jars and lids in boiling water for at least 5 minutes. With a soup ladle, fill the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.

Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between jars. Pour in more water if needed to make sure that water level is at least 1 inch above the tops of the jars. Bring the water to a full boil. Cover the pot, and let process for 5 minutes.

Remove the jars from the pot and place onto a surface covered with a towel. To help the jam set, don't move or touch the jars until cooled. Once they are cooled, press the top of each lid with a finger, making sure that the seal is tight. The lid should not move up or down at all. Store in a cool, dark area.