Strawberry-Rhubarb Jam
Earlier this summer, we decided to experiment a bit with rhubarb-strawberry jam. We were not sure of the correct ratio of those two fruits and started out using twice as many strawberries as rhubarb, plus lemon juice. The trick was to know how much total fruit to use in order to get a nicely set jam. After the initial runny batch, which had the consistency of apple butter, we reduced the amount of fruit by a cup, and ended up with a soft jam, slightly tart, but nicely balanced with the sweetness of strawberries. Here is our recipe for strawberry-rhubarb jam: 1 and 3/4 cups of cooked rhubarb (chopped cleaned rhubarb is heated with very little water and cooked until soft) 3 and 1/2 cup of mashed strawberries (can use fresh, we used frozen "chunky" puree) 2 tablespoons freshly squeezed lemon juice 4 cups of sugar 1 packet of low-sugar SureJell We followed the SureJell instructions for cooked jam. Mea...
