For the past few years, I had been making Strawberry rhubarb jam, aka, strubarb jam like Tanush calls it.
It’s so simple! 4 cups each chopped strawberries, sugar and rhubarb. Mix 2 tbsp of lemon juice and 1 pack (1.75 oz) of pectin.
Bring to a rolling boil. Skim the foam. Reduce the flame and continue simmering for another 10 mins.
Pour in clean sterile jars (10 jars of 250 ml). Store in fridge or can them! Rhubarb is home grown.
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