Rhubarb-Strawberry Jam Recipe

• 2 cups sugar
• 2 1/2 teaspoons Pomona's Universal Pectin
• 1 3/4 pounds rhubarb, diced
• 2 cups quartered strawberries
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons calcium water
• 1/2 teaspoon unsalted butter

1. Whisk the sugar and pectin a medium bowl and set aside.
2. Combine the rhubarb and 1/2 cup water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer just until the rhubarb breaks down, 10 to 12 minutes. Meanwhile, puree the strawberries in a food processor or blender. You should have 1 cup.
3. Measure the stewed rhubarb. You should have about 3 cups. Return the rhubarb and the pureed strawberries to the saucepan. Add lemon juice, calcium water, and butter, and bring to a boil over medium-high heat. Add the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
4. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

sugar, universal, rhubarb, quartered strawberries, freshly squeezed lemon juice, water, unsalted butter

Taken from www.seriouseats.com/recipes/2012/04/rhubarb-strawberry-jam-recipe.html (may not work)