I love a strawberry rhubarb combo, and this jam tastes like summer in a jar. This is the jam that starts off my canning season every year, and after a long, cold Ohio winter, nothing makes me happier than seeing rhubarb, then strawberries at the farmers market. My uncle provided me with much of the rhubarb used in this year's jam.

Cooking the rhubarb with the strawberries and sugar makes it nice and soft so it's spreadable, some lemon juice brightens the flavors and locally grown strawberries have incredible flavor, a little butter to reduce the foam and you've got yourself the best strawberry rhubarb jam around.

I have the Ball Jam and Jelly Maker which truly makes this jam effortless, it enabled me to cut my canning time by making batches on the stove, and using the maker. It's great for the beginner canner, since it only makes about 4 half-pint jars a batch, you don't have to make a big investment in canning if you just want to make jars for your own family. And for more serious canners, it allows you to have different batches going in the Jam & Jelly maker and on your stove like I did. But don't fret if you don't own one, here I show the stovetop recipe directions.

Makes about 6 half-pints

Recipe from Ball Blue Book Guide to Preserving

Step 1: Gather Ingredients

2 cups strawberries, crushed

2 cups rhubarb, chopped

1⁄4 cup lemon juice, fresh or bottled

1 (1 3/4 ounce) package dry pectin, or 6 Tbsp. Ball Classic Pectin

5 1⁄2 cups sugar

1/4 tsp. butter, optional, reduces foam

Wash the strawberries and rhubarb under cold running water, drain. Remove stems and caps from strawberries. Crush one layer at a time using a potato masher (I pulse a few times in my food processor). Measure 2 cups crushed strawberries. Remove leafy tops and root ends from rhubarb. Chop rhubarb into 1/2-inch pieces. Measure 2 cups chopped rhubarb.

Step 2: Cook and Process Jam

Prepare jars and boiling water canner. Sanitize jars in the canner, or in a 225F oven for at least 20 minutes. Keep the water in the canner hot. Wash lids and bands and warm the lids in a small saucepan, filled with water, over medium-low heat.

Combine strawberries, rhubarb, lemon juice , butter, and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe jar rims with a damp paper towel, adjust two-piece caps, screwing lids on fingertip tight. Process 10 minutes in water bath, start timing when water returns to boiling.Turn off burner, remove lid, and let jars rest 5 minutes. Remove jars from canner to a cooling rack, or counter lined with a kitchen towel.

Leave jars alone at least 12 hours before labeling and storing. Strawberry Rhubarb Jam jars can be stored, away from heat and sunlight, for up to one year. Once opened, store jars in the refrigerator.