Making Strawberry Rhubarb Jam

I found some overripe strawberries in the marked down produce bin at the supermarket, so I picked a little rhubarb from my garden and made a batch of strawberry rhubarb jam on Saturday. Strawberry rhubarb jam is the best kind of jam there is, you know!

It's better than plain strawberry jam. The tartness of the rhubarb seems to bring out the strawberry flavor, so it has more strawberry flavor than pure strawberry jam.

Here's how to make it:

Strawberry Rhubarb Jam

Wash enough jars and lids to hold 6 1/2 cups jam. Scald them and drain.

Slice 1 1/2 pounds rhubarb into thin slices. Simmer in a sauce pan with 1/2 cup water until the rhubarb is soft, about 1 minute. This should be about 2 1/2 cups of prepared fruit.

Stem and crush 1 quart of overripe strawberries. Add 1 tbsp. lemon juice. This should be about 2 cups of prepared fruit.

Measure 6 1/2 cups sugar and set aside.

Put measured fruit and 1 box fruit pectin crystals into 4-8 quart kettle. Place over high heat and bring to boil, stirring constantly.

Add measured sugar and continue stirring to full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat and continue stirring for 5 minutes. Skim off any foam and pour quickly into jars, sealing jars immediately. Let set for a few days before storing in a cool, dark place.

Follow those instructions and you'll have a batch of the tastiest jam on the face of the earth. And do I ever exaggerate?