I love the summer months because it means I will be able to do some home canning with all of the fresh fruit. Right now, strawberries are a plenty. And I just happened to have some fresh rhubarb (20 pounds) as well. So of course I had to pair them together to make this tart and tangy jam. I took this picture before I processed them in a hot water bath to seal the lids.
10 C. fresh rhubarb, cut into small pieces
8 C. sugar
3 1/2 C. strawberry puree, just mash fresh strawberries then place in a blender to make the puree.
1 tsp. almond extract
1/4 tsp. cinnamon
2/3 C. strawberry Jello
1 (1.75 oz.) box powdered pectin
In a large stock pot, place the sugar and rhubarb. Stir well and place on medium-high heat. Bring to a boil, continually stirring for 20 minutes.
Then add in strawberry puree, almond extract and cinnamon.
Still stirring bring to a soft boil for another 20 minutes.
Pour in dry Jello & pectin. Stir until dissolved.
Next, pour into sterilized warm jars & process with a hot water bath for 15 minutes. Let jars “set” for 24 hours.
This is one of those jams you cannot buy it the stores!
For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.