Strawberry Rhubarb Jam (Print Version)

# Ingredients:

→ Main Ingredients

01 - 5 cups rhubarb, cut into 1/2-inch cubes
02 - 2 cups hulled and halved strawberries
03 - 2 1/4 cups sugar
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon cinnamon

# Instructions:

01 - Wash, hull, and chop the strawberries and rhubarb into appropriate sizes.
02 - In a medium to large saucepan, combine the prepared fruits, sugar, and lemon juice.
03 - Cook the mixture over medium heat until it reaches a gentle boil, then reduce to medium-low heat.
04 - Stir occasionally and monitor the consistency until it thickens, about 1 hour.
05 - Transfer the jam to sterilized jars, leaving 1/4 inch of space at the top, and seal them properly.
06 - Process the jars in boiling water for 10 minutes to ensure they are sealed.

# Notes:

01 - Use fresh, in-season strawberries and rhubarb for the best flavor.
02 - Adjust the sugar to your taste, but remember it aids in preservation.
03 - Be patient while cooking; the jam will thicken as it cools.
04 - Store sealed jars in a cool, dark place.
05 - Experiment with different spices and flavors to customize your jam.

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