Ingredients
Scale
- 2 cups chopped rhubarb
- 2 cups hulled and chopped strawberries
- 1 tablespoon lemon juice
- 3 cups granulated sugar
- 1 packet fruit pectin
- 1 teaspoon vanilla extract (optional, but adds a lovely depth)
For those who wish to experiment, try swapping out the vanilla extract for a pinch of cinnamon or a splash of balsamic vinegar for a more sophisticated twist. Mama Lou always encouraged us to play with flavors and make each recipe our own.
Instructions
- In a large pot, combine rhubarb, strawberries, and lemon juice. Let it sit for about 15 minutes. This allows the fruit to macerate, releasing its natural juices.
- Gradually add sugar to the fruit mixture, stirring well to combine. Mama Lou always said to stir with love, and so I do, imagining her gentle hands guiding mine.
- Place the pot over medium heat and stir constantly as it comes to a gentle boil. This is the moment when the kitchen starts to fill with that nostalgic aroma.
- Once boiling, add the fruit pectin and continue to stir for 1-2 minutes until fully dissolved.
- Allow the mixture to reach a rolling boil and cook for another minute. Remove from heat.
- Stir in the vanilla extract (or your chosen substitute), and let the jam cool slightly before ladling it into sterilized jars.
- Seal jars with lids and process in a boiling water bath for 5 minutes to ensure a proper seal. This was a step Mama Lou never skipped, ensuring that each jar was perfectly preserved, ready to be shared with family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International