Marilynn M's Strawberry Rhubarb Jam
2 pints fresh strawberries, hulled & cut
into ½” pieces (3-1/2 cups)
2 lbs. rhubarb, trimmed & cut into ¼”
diagonal slices (6 cups)
5 cups sugar
- Sterilize jars & kids according to
manufacturer’s instructions. Leave in boiling water until ready to use.
- Combine all ingredients in a
5-quart casserole with a tightly fitting lid. Cook, covered at 100% in a
high powered oven for 15 mins. Uncover & sir very well.
- Cook, uncovered for 35 mins,
stirring 3 times. I stir every 10 mins but be sure to leave the lid off!
- Remove from oven & pack into jars.
cups. Freezes well for 2 years