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.