STRAWBERRY RHUBARB JAM

MAKES ABOUT 4 CUPS

HANDS-ON TIME 1 HOUR

STANDING TIME 24 HOURS

TOTAL TIME 25 HOURS

2 cups hulled and quartered fresh strawberries (about 4 cups whole strawberries)

2 1/2 cups chopped rhubarb

2 tbsp lemon juice

1 49 g pkg light pectin crystals

2 3/4 cups granulated sugar, divided In Dutch oven or large, heavy-bottomed saucepan, combine strawberries, rhubarb and lemon juice. In small bowl, mix pectin with 1/4 cup of the sugar; stir into fruit mixture. Bring to rolling boil over high heat, stirring often. Stir in remaining sugar; return to rolling boil and cook, stirring constantly, for 1 minute. Remove from heat. Stir for 5 minutes; skim off foam.

Using sterilized metal ladle and funnel, pack into 4 hot (sterilized) 1-cup glass jars, leaving 1/4-inch headspace. Using rubber spatula, gently scrape down sides of jars to remove air bubbles. Wipe rim of each jar as needed. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.

Place jars in canning rack in large saucepan of hot water, ensuring jars are covered with at least 1 inch water. Cover pot and bring to boil; boil for 10 minutes. Turn off heat. Uncover; let jars stand in saucepan for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let stand for 24 hours. (Sealed jars can be stored at room temperature for up to 1 year. Refrigerate after opening and consume within 3 weeks.)

PER 1 TBSP about 35 cal, 0 g pro, 0 g total fat (0 g sat. fat), 9 g carb (0 g dietary fibre, 9 g sugar), 0 mg chol, 0 mg sodium, 0 mg iron.