Strawberry Rhubarb Jam

By Jacky H

Ingredients

• 1/2 cup fresh mint leaves and small stems
• 3/4 cup water
• 1-3/4 cups finely chopped rhubarb
• 2 cups fresh strawberries
• 1 tbsp bottled lemon juice
• 7 cups sugar
• 1 pouch (85ml) Bernardin liquid pectin

Preparation

Step 1

Place 7 mason jars 250ml in a boiling water canner, fill with water, cover and boil hard for 10 minutes. Boil lids for 5 minutes - no longer. Keep jars and lids in hot water until ready to use.

in a large deep stainless steel saucepan, bring mint and water to a boil. Cover and let steep for 10 minutes. Discard mint leaves. Finely chop rhubarb, measure 1-3/4 cups and add to mint water. Return mixture to a boil, cover and boil gently until rhubarb softened, about 2 minutes.

Wash, hull and crush strawberries, onle layer at a time. Measure 2 cups and add to the rhubarb with lemon juice and sugar.

Over high heat bring mixture to a full rolling boil. Stirring constantly, boil hard for 1 minute. Remove from heat.

Immediately stir in Liquid pectin, mixing well. To prevent floating fruit, stir slowly for 3 minutes. Skim foam.

Ladle jam into a hot sterilized jar to within 1/4 inch of top. Remove air bubbles and wipe rim. Put lids on not too tight. Repeat for remaining jars.

Place jars in canner. Cover canner and return water to a boil. Boil for 5 minutes. Remove jars and cool upright.