Strawberry Rhubarb Jam

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Right now I'm asking myself why I've never made jam before. It's not nearly as difficult as I expected it to be and homemade is leaps and bounds better than store bought. My Gram has been making jam for years but I never dared to make my own until this week. My mom has a large rhubarb plant growing in her backyard and it yields more rhubarb than one person can handle. This year I decided I would preserve some of it in jam form. Let me tell you, I do not regret this decision in the slightest.

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I used this recipe but halved it. I didn't use any lemon juice either. After it was cooked, I canned the jam using a water bath canner. I let the jam cool overnight without moving it so it would set properly.

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I had my first taste of this amazing jam on some homemade biscuits. All I can say is holy crap, is this jam ever good. So good that I may have just made my way through 3/4 of a jar...

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Have a great weekend!

xx

Allison