Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 lb fresh rhubarb, chopped into ½-inch pieces
  • 4 cups granulated sugar
  • ¼ cup fresh lemon juice
  • 1 box (57g) powdered fruit pectin
  • ½ tsp unsalted butter

Instructions:

  1. Combine the quartered strawberries and chopped rhubarb in a wide, heavy-bottomed pot. Use a potato masher to lightly crush the strawberries, leaving some chunks for texture. Stir in the lemon juice and butter.
  2. Stir in the powdered fruit pectin and granulated sugar. Turn the heat to medium-high and stir constantly until the mixture reaches a full rolling boil that cannot be stirred down.
  3. Continue boiling hard for 1-2 minutes or until the mixture reaches 220°F (104°C). Perform the sheet test by dipping a cold spoon into the jam; it should slide off in a thick, cohesive sheet.
  4. Carefully ladle the hot jam into sterilized jars, leaving ¼ inch of headspace. Wipe the rims clean, apply lids, and process in a boiling water bath.