Strawberry Rhubarb Jam

Here's a tasty, quick jam using that popular pairing of strawberries and rhubarb - perfect for early summer!

Strawberry Rhubarb Jam 

(original recipe from food.com)

3 cups strawberries, halved or quartered (fresh or frozen)

2 cups rhubarb, sliced (fresh or frozen)

7 cups sugar

1 (3 ounce) pouch liquid pectin

Stir strawberries, rhubarb and pectin together in 6-8 qt saucepan.  Bring to a rolling boil.  Use a potato masher or immersion blender to mash up fruit in the pan.  Add sugar.  Return to a full boil and boil 1 minute. Remove from heat and immediately ladle into sterilized jars leaving ¼” headspace.  Place sterilized lids and rings on jars and hand tighten.  Turn jars upside down for 5 minutes then turn upright again.  Allow your jam to cool for 24 hours before serving, if you can wait that long.  This recipe made 4 total pints.

I had some special helpers this day.  Notice the little hands with painted fingernails - I was watching my nieces - Gigi and Lulu.  They are 6 and 3.

Besides a complement to strawberries, how else do you use rhubarb?  I've seen it with pineapple before in a fruit crisp, but I don't recall seeing it paired with any other fruits.

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