Strawberry Rhubarb Jam
You should make this. For reals. Usually when I make dessert, I don't eat as I go, and even though this isn't technically a dessert, it was so sweet and delicious, I may or may not have been eating it with a spoon... And, I may or may not have restricted hubby's jam intake so we have enough to last the year:)
I use a great resource, www.pickyourown.org, for all of my canning info, as well as my Ball canning book. I have had great luck with both!
So, here you go. Recipe used from www.pickyourown.org.
4 cups crushed strawberries (1 1/2 qts of whole berries)
2 cups cooked rhubarb (just chop it up and boil for a minute or two until it's soft)
7 cups sugar (yup, you read that right. kinds of gross. but, if you use the low-sugar pectin, you can reduce the sugar to 4 cups...still gross, but less, ha!)
1/4 cup lemon juice (fresh, if you have it)
1 1/2 packages of pectin (again, try the low-sugar if you like)
Basically, just mix everything, saving 1/4 cup of the sugar and the pectin, and heat over medium to medium-high heat in a large pot. Keep stirring it pretty often until the mixture thickens and comes to a boil.
Then, add the remaining sugar and pectin, and take to a full boil, stirring often to incorporate the pectin.
Finally, skim off the foam and follow normal canning procedures (I used a water bath) to finish.
Then, hide them somewhere you'll forget so you don't find yourself with a spoon and a jar of jam!