Strawberry-Rhubarb Jam

My sixth jar was only a partial.  So I removed it from the picture.

I made this last weekend but haven’t had the Internet connection to share it with you.  It was so very easy.  I looked up several recipes on the Internet and one in the box of pectin then I did my own thing.  All the recipes that I found had from 6 ½ to 8 cups of sugar.  NO WAY!  So this is my modified/combined or self created recipe:

2 ¼ cups mashed strawberries

1 ¾ cups finely chopped rhubarb

1 cup sugar

1 cup honey

1 package of liquid pectin.

My disclaimer is that the liquid pectin clearly stated on the side of the box to use all the sugar and no sugar substitutes.  I had it in my pantry from last year when I bought it and didn’t get around to using it.  So I made the direct decision to go against their recommendation this time and take my chances.  I will need to look for liquid pectin that allows for sugar free.  The box did note that pectin for sugar free recipes were available. 

Prep work.  Place your jars and tops in hot water to the side.  Turn on the burner below and let the water heat up.  I usually set a towel on the counter beside the stove as a loading area for when I’m filling the hot jars.  Don’t forget to have your jar tongs and lid lifter set off to the side.  I have a stick with a magnet on the end for working with the hot jar lids.

Cut and cleaned strawberries - just try not to eat one or two :^)

Wash and chop up your strawberries.  One level at a time, use a potato masher to mash the strawberries until you have the full 2 ¼ cups. 

Mashing the Strawberries.

This bowl had measuring marks on the side, so it was perfect for mashing in.

Finely chop the rhubarb and add to the strawberries. 

With the tip I got this is fine enough.

Here is where I saw a tip to put the Strawberries and rhubarb into the blender. 

As you can see the blender can't take a bigger recipe.

I thought “Shoot. I didn’t need to mash them.” But with the strawberries in a more liquid form the blender made quick work of getting the rhubarb blended in.  It may be an extra step but I think I’ll do it the same way next time.

I stole a cup of sugar from Dale.  I don't have processed sugar at my house.

Put the strawberries into a 5-6 quart pan add sugar and honey. 

Start stirring here and stir frequent if not constant.

Make sure the pectin is cut open and ready to pour in when needed.  Bring the mixture to a hard rolling boil that can not be settled by stirring. 

Now this is a good boil :^)

 Add the pectin and stir for one more minute.

Ladle the mixture into the jars and seal.  Let them cool on the counter until you can safely put them into the refrigerator.  Follow the guidelines on the pectin for setting.  Because I used honey instead of sugar, mine did not set as firmly as it should have.  But it isn’t runny either.  Most important…it tastes wonderful!  Next time I will need to find sugar free pectin and cut the sugar out and use a stevia and honey combination to offset the tart of the rhubarb.  I would also use a little less honey.  The strawberries were a little bit masked by too much honey.