Strawberry Rhubarb Preserves
2.5 cups hulled and quartered strawberries
2.5 cups rhubarb, cut into 1-inch slices
5 cups sugar
4 tsp. lemon juice or vinegar
Pectin (optional)
Ball or Mason Jars of different sizes (It’s nice to give different size jars to different size families)

Heat fruit and lemon juice. Cook 3 minutes after coming to a boil. Add 5 cups of sugar, one at a time, bringing to a boil after each cup. After last sugar is added and it comes to a boil, boil 8 minutes. Pour into jars and seal.

Sealing Notes: After stewed fruit has been poured into jar, wipe rim of jar with a clean towel to remove any jam that may be on lip. This will ensure a good seal. Put seal and lid on jars and place upside down so that the heat of the fruit sets the seal in place.

Jammers Notes: Fruit has natural pectin in it but different fruits have different levels of pectin. The lemon juice or vinegar is used to active this natural pectin. Strawberries do not have a high pectin content compared to raspberries for example. If you like your preserves thicker, follow the directions on the box of pectin for 5 cups of fruit for this recipe. As my grandfather says, “Must be jelly cause jam don’t shake like that.”

Sterilizing Jars on the Stove Top for Canning
Fill large pot ¾ of the way full with water. Wash and rinse jars, seals, and lids. Place jars on their sides in pot until they are submerged in water. Also place seals and lids in pot. Have water and jars the same temperature. Always be sure jars are wet first. NEVER put cold jars in a pan already heating. They will crack. Start your next batch of jars with another pot. Turn on stove just under medium heat until bubbles form on bottom of pot but water does not come to a boil. Use tongs to pull out jars, seals, and lids when preserves are finished cooking.