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.