Strawberry-Rhubarb Jam!

Hi everyone! I'm joining Foodie Friday with the jam I made last Saturday, I love the way it turned out! I had the best intentions, you know, pictures of every step, etc. but the reality is... frozen fruit is not pretty, and once sugar melts and starts boiling on the stove it's best to give that your full attention! So, here's a shot of the finished product, all prettied up and ready to be gifted.

and my hand written note on the inside:

Here's the recipe, I always start out with something proven, then tweak it a bit. This is basically the Strawberry-Rhubarb Jam recipe from The Ball Blue Book, and my addition this year is orange and a cinnamon stick. 

Strawberry-Rhubarb Jam

2 cups crushed strawberries

2 cups chopped rhubarb (make it small)

1 orange-zest of half (no pith), peel and supreme the sections, rough chop

Juice of one lemon

1 package powdered pectin

1 cinnamon stick

5 1/4 cups sugar

Add all fruit and juice to pot, if your fruit is not frozen add the pectin too. If frozen, heat fruit till it thaws then add the pectin. (I freeze berries as they ripen if I don't have enough for a full batch.) Bring this to a boil, add sugar and cinnamon stick constantly stirring. Bring to a rolling boil, boil hard for 1 minute, stirring constantly. Remove from heat, skim foam, remove cinnamon stick, ladle into hot jars and process for 10 minutes in a water bath.

I won't go into good canning practices and procedures, you can find plenty of info about that on-line.

Hope you love it if you try it!