Jammin’ Out

Thanks to kind neighbors with surplus rhubarb, I’ve now made three batches of this simple rhubarb jam.  The recipe comes once again from Simply in Season, an excellent cookbook put out by the good folks at the Mennonite Central Committee (thanks Pam for giving me the book!).  The recipe says it yields 7-8 half-pints, but I get 3 pints a batch.

Rhubarb Strawberry Jam

6 Cups diced rhubarb
2 Cups lightly mashed strawberries
3-4 Cups sugar

Put the rhubarb and strawberries in a large saucepan with a heavy bottom. Bring to boil. Add the sugar and boil uncovered 20 minutes, stirring frequently. Pour into hot sterile jars to within 1/2 inch of top. Seal with sterile lids and process in boiling water bath for 10 minutes.

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