Our Favorite Recipes

Ingredients: Yields approximately 8 cups of jam

4 cups of fresh or frozen strawberries, mashed to make 2 cups exactly

2 cups chopped fresh or frozen rhubarb

1~ 3.5 ounce package regular pectin 

¼ cup lemon juice

5 ½ cups sugar

Directions:

1. In a large kettle add everything except the sugar; cook on high. Using a potato masher, stir and mash the mixture so the rhubarb will break down; bring to a boil. 
2. When the mixture comes to a boil add the sugar and stir into mixture until dissolved. 
3. Continue stirring and mashing until the mixture comes to a hard rolling boil~ one that won’t stop even when being stirred.
4. Boil for 1 minute stirring constantly.

Canning Instructions:

1. Fill ½ pint jars leaving a half inch head space; place a clean lid on making sure there is none of the mixture on the rim of the glass. If there is, it will not seal. Put a ring on tightly. Do this for all the jam.
2. Place jars in a water bath canner following instructions and bring water to a rolling boil on high heat.
3. Set a timer for 10 minutes; remove from heat onto a cooling rack.
4. Let stand on the counter for 24 hours.

If any jars didn’t seal, simply freeze them.

Freezing Instructions:

1. Fill freezer containers leaving a half inch headspace for expansion when freezing.
2. Let stand on the counter for 24 hours.

You can freeze for up to 1 year.