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Export 3 ingredients for grocery delivery
Step 1
Prepare mason jars and lids by washing and sterilizing in boiling water or running through the sterilization cycle on the dishwasher.
Step 2
Wash strawberries and rhubarb. Slice strawberries into halves or quarters and then crush them with a potato masher. Measure out 3 cups precisely and put into a large saucepan.
Step 3
Cut rhubarb into small pieces. You do not need to peel the rhubarb in advance. ● Place the rhubarb into the saucepan also.
Step 4
Add sugar and pectin and begin heating over medium high heat.
Step 5
Cook, stirring frequently, until mixture is broken down, juicy, and bubbling. Bring jam to a full boil for 4 minutes and then remove from heat.
Step 6
Ladle jam into the prepared jelly jars, secure the lids, and leave the jars to set for 24 hours before storing in the freezer.
Step 7
Alternately, bring a tall stockpot of water to a full rolling boil. Submerge jam jars under the boiling water bath for 15 minutes.
Step 8
Remove from the boiling water and set on the countertop for 24 hours.
Step 9
After 24 hours, tighten the lids completely and store processed jam on the shelf for up to 1 year. Refrigerate after opening for up to three weeks.
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