Strawberry Rhubarb Jam 4 cups rhubarb, washed and sliced into 1/2-inch pieces 1 1/2 cups water 4 cups strawberries, washed and hulled 2 tablespoons lemon juice 2 teaspoons orange zest Generous pinch (about 1/4 teaspoon) of nutmeg, allspice and cinnamon 4 cups granulated sugar 1 tablespoon butter
Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.
