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!
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For more great recipes and home ideas, visit Lark’s blog at larkscountryheart.blogspot.com.
