This week we received rhubarb in our CSA basket and strawberries were on sale at Dillons. This was clearly a sign from above that I needed to make one of my favorites:

Homemade Strawberry Rhubarb Jam.

My family can’t get enough of this recipe!  I have to keep myself from spooning it straight out of the jar–it’s that good, y’all.  Here’s the recipe so you can enjoy this little heavenly spread as well.

*Fills four small (8-ounce) mason jars

INGREDIENTS

• 1 lb. strawberries
• 1 c. rhubarb
• 1 & 1/2 c. sugar
• 2 & 1/2 tbsp. low sugar pectin (powder, not liquid)
• 1 & 1/4 c. water
• 1 & 1/2 tbsp. lemon juice
• 1 tbsp. chia seeds {optional}

STEPS

1. Before you begin, make sure thoroughly wash your strawberries and rhubarb and sanitize your mason jars.  Click here to see how to sterilize jars.
2. Cut your strawberries and rhubarb into small pieces.
3. Mix strawberries, rhubarb, water, and lemon juice into a large pot and bring to a boil on the stove.
4. Mix together the pectin and sugar into a separate bowl.  This helps break up the pectin so that it doesn’t get chunky or gooey in the jam.
5. Once it’s bowling, stir in the pectin and sugar.
6. Boil for 8 minutes, stirring occasionally.
7. Remove from heat and pour into jars using a large canning funnel.
8. Mix in the chia seeds.  These will gel up after being in the liquid to give it a better consistency + it adds some nutrition.

You can keep this in the refrigerator for two weeks, or if you’d like to preserve these for several months, continue with the canning process.   My family rips through this jam so quickly, we don’t need to preserve it.  This is an awesome tutorial to watch if you want to learn how to can jams.  If you need canning equipment, click here to buy a kit online.

I hope you enjoy this jam as much as we do.  Have a question or want to share a tip of your own? Leave a comment.

Check out some other awesome recipes at http://www.skiptomylou.org.

Love,