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Sigh, another summer is half over but there is no time to lament over that. There are still strawberries in the patch and the Rhubarb has finally recovered from the first harvest. What you may ask should I do with all of these fresh fruits and vegetables? (Yes, Rhubarb is technically a vegetable.) Why Jam it all into a jar, what else? Many people go about their daily lives waking up each morning to some coffee and a slice of toast with jam never realizing how easy it is to make. So here it goes.

This recipe can be cut in half, doubled etc. depending on how much canning you’re up to or the available supplies you may have at your disposal.

You will need:

4-5 cups of diced Rhubarb
3 heaping cups of sugar (or 3-1/2 cups for those of you who actually measure!)
2 cups of strawberries
This will make about (4) 8 ounce jars of jam.

This is a recipe you can add more sugar to if you like your Jam sweeter but as listed it is very good yet not overly sweet.

1. Sterilize your jars and lids by placing them in a hot water bath.

2. Wash everything thouroughly.
3. Cut up your rhubarb into 1/4″-1/2″ pieces, enough to make about 4-5 cups.
4. Pour the rhubarb, 3-1/2 cups of sugar and 2 cups of strawberries into a large cooking pot.
5. Let it site for a 1/2 to 1 hour. The sugar will draw out a good deal of moisture.
6. Place the pot on the range and heat on High. Stir continuously.

7. As it heats the water from the rhubarb will run out.

8. Continue to stir, as it boils down it will become thicker.

9. Once it has come to the thickness you want it to be at remove it from the stove. (10-20 minutes depending on desired thickness)

10. Pour the jam into your sanitized jars. You will want to fill each jar to within 1/4″ from the jar top.

11. Using hotpads carefully screw the lids on each jar hand tight then lift them into the htowater bath using a canning tongs.

12. Leave the jars in the boiling hot water bath for 12 minutes.

13. Remove the jars from the bath and place on a cooling rack overnight. You will hear the jar lids pop which means the jars have sealed. Once sealed the jam is rady to place on a shelf for storage or in the refrigerator for eating. As simple as it sounds, mark the date and contents on the lid right away. You’ll be glad you did after you have canned a fair number of jars. The jam has a shelf life of well over a year if it remains sealed. Once the jar has been opened it must then be refrigerated.