Easy Strawberry Rhubarb Jam Recipe

Instructions:

1. Combine the quartered strawberries, chopped rhubarb, and lemon juice in a heavy-bottomed stockpot.
2. Stir the mixture over medium heat for about 5 minutes until the rhubarb begins to soften and the strawberries release their natural juices.
3. Whisk the low-sugar pectin into the fruit mixture until fully dissolved.
4. Gradually stir in the cane sugar.
5. Increase the heat to medium-high, stirring constantly to prevent burning, and bring the mixture to a full rolling boil (a boil that cannot be stirred down). Continue boiling for exactly 1 minute.
6. Remove the pot from the heat and skim off any foam from the surface for a clearer jam.
7. Using a funnel, ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean and seal with lids.
8. Process in a water bath canner for 10 minutes or let cool for freezer jam.