This post is brought to you by a Wholefully sponsor.
When I was trying to figure out what should be the inaugural canning recipe posted here for the 1000 Jar Project, I knew it was going to be something strawberry-related.
Strawberries are the first cannable produce to come off in our area, and it’s normally the first time I pull out my canner for the year. I canned a number of wonderful strawberry recipes this year, but none of them hold a candle to the wonderful Strawberry-Rhubarb Jam recipe directly from the pages of the canning bible—the Ball Blue Book Guide to Preserving.
This jam is pretty much life-changing. It’s sweet, tangy, fruity. I know some people love the smooth, clear results you get with making jelly, but this jam is packed full of rhubarb chunks and strawberry pieces. I love that you can actually see the fruit when you spread it onto an English muffin. This jam makes my breakfast happy.
Get the recipe »