Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and quartered
  • 3 cups (450g) rhubarb, sliced into 1/2-inch pieces
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cups (400g) granulated sugar
  • 1 box (57g) powdered fruit pectin
  • 1/2 tsp (3g) butter

Instructions:

  1. Combine the quartered strawberries and sliced rhubarb in a large heavy-bottomed pot. Stir in the lemon juice and let the mixture sit for 10 minutes to draw out natural juices.
  2. Stir in the granulated sugar and butter. Turn the heat to medium-high and stir constantly until the sugar is completely dissolved.
  3. Bring the mixture to a rolling boil. Quickly whisk in the powdered fruit pectin to avoid clumps.
  4. Maintain a hard boil for 1-3 minutes, monitoring with an instant-read thermometer until the jam reaches exactly 220°F (104°C).
  5. Remove from heat and ladle the jam into 6 sterilized half-pint mason jars, leaving appropriate headspace, and seal with lids and rings.