It was easy to make and has such a beautiful berry and rhubarb flavour which comes through because of the glorious local honey!!
4 c strawberries, cleaned and hulled
4 c rhubarb, cut into 1" pieces
1 cup honey (find some local honey at your farmer's market)
2 tbsp lemon juice
2 pkgs liquid pectin
6. Remove the jam from the heat and stir well (mixture will thicken a bit).
7. Ladle into jars (making sure you leave enough breathing room at the top and don't get any jam (I mean, not even a drop) on the top of the jar that meets the lid...then it won't seal!
8. Now place the lids that have been in the boiling water on top of each jar and screw the metal rings on top of the lids. If you leave them for about 5-7 minutes, they may seal (you will start to hear popping sounds...music to every canner's ears!)...check by pushing down on the middle of the lid...if it is concave, it's good. If not, continue with the water bath
** for more canning info, visit www.simplebites.net