Bobbie's Strawberry Rhubarb Jam
Fall is one of my favorite seasons, with all of the colors of the earth changing, Fall harvest bringing beautiful foods, to Farmer's Markets and the cooler temperatures, making it perfect for the start of my baking season. One of my favorite Saturday past times in the Fall, is making jam. This year to kick of the season and make use of a Rhubarb plant I have in my yard, I made Strawberry Rhubarb Jam. It is so fast and easy to make and it's perfect to use as an ice cream topper or on pancakes. Here is my recipe: 1 Bag of frozen Strawberries thawed ( or 2 pints of fresh, halved. 3 Cups of Rhubarb chopped ( for faster cooking I puree, until I have 2 cups) 8 Cups of Granulated white Sugar 1 Whole lemon (juiced) or 2 Tsp bottled Lemon Juice 1 Package of real fruit pectin 14 canning jars with lids and rings. 1 tsp of butter optional to prevent foaming.( I don't do this, I know people that swear by it) In a 2 qt pan, fill water to 3/4 from the top and bring to boil...