I picked up a few pounds of rhubarb at the Greenpoint farmers market last Saturday really cheap.  I think I ended up with somewhere around 5 lbs. for $3.00, can’t complain.  I also bought a small quart of super sweet field strawberries to make the classic strawberry-rhubarb jam.

Jam making is so easy and so worth the simple efforts, it will literally take an hour or two out of your day and you’ll have tasty jams and jellies that last for months.  You’re in control of what goes into this, I always cut the amount of sugar in half to better taste the fruit.

This recipe was followed straight from the Ball Complete Book of Home Preserving.

Try it out.

• 2 cups crushed strawberries
• 2 cups chopped rhubarb
• juice of 1 lemon
• 1 package of pectin
• 2 1/2 cups of sugar

• prepare canner, jars and lids
• in a saucepan combine fruit and lemon juice, reduce fruit over medium high heat until rhubarb breaks down
• whisk in pectin, dissolve
• add all sugar at once, dissolve, return to a rolling boil stirring for 1 minute
• laddle into jars leaving 1/4″ head space, screw on lid and band just finger tight
• process jars for 10 minutes in canner, check seal, cool, store, enjoy

Brooklyn Kitchen has all your canning supplies & pectin to get started!