Strawberry Rhubarb Jam

• 2-1/2 cups Strawberries, Chopped
• 2-1/2 cups Rhubarb, Sliced
• 1-1/2 cup Honey Or Agave Syrup
• 3 Tablespoons Low Sugar Pectin

1. Place the strawberries, rhubarb, agave, and pectin in a large pot and bring to a boil. Cook on medium, stirring, keeping the heat up enough so the fruit mixture stays at a low, rolling boil.
2. While the fruit mixture is heating, place jar lids in a small pan of water and simmer. Get your jars and lids ready for canning and have a large pot of water heating on the stovetop.
3. Once the berries have mostly broken down and the mixture is thickened slightly, remove from the heat. Fill each jar and leave 1/2-inch headspace, place a lid on the jar and secure the ring.
4. Process in a water-bath canner for 12 minutes. Remove from canner and let the jars sit, unmoved, for a few hours until they have cooled and the lids have popped.

strawberries, rhubarb, honey, low sugar

Taken from tastykitchen.com/recipes/canning/strawberry-rhubarb-jam-3/ (may not work)