Sweet, tart and lemony, this jam is summer in a jar.
INGREDIENTS:
2 1/4 cups crushed strawberries 1 3/4 cups finely chopped rhubarb zest and juice of one Meyer lemon 2/3 cup unsweetened apple juice 3 TBS Ball Low-sugar pectin
METHOD:
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE strawberries, rhubarb, zest and juice of lemon and unsweetened apple juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.
LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
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