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Strawberry Rhubarb Jam
A great early summer recipe that will last you all year. Makes 7 cups of jam.
Prep Time: 01:00
Cook Time: 00:00
2 cups strawberries
1 1/3 cup rhubarb, chopped
7 cups of sugar (don't go cheap on the sugar)
1/4 cup lemon juice
1 pouch of liquid pectin (i use certo)
1Grab a large pot and mix the fruit, sugar and lemon juice together.
2Bring the mixture to a boil on max heat and let it cook for 1-2 minutes.
3Remove the mixture from the heat and stir in the liquid pectin.
4Stir and skim the top for 5 minutes to stop the fruit from floating to the top.
5Pour into sterilized jars and cover with lids.
6Let stand for 24 hours at room temperature.
To sterilize your jars, place them in an oven for 10 minutes at 225 degrees Fahrenheit. To sterilize the lids, sit them in boiling water until you're ready to use them.
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