We made Strawberry-Rhubarb Jam and also a Rhubarb Freezer Jam. They are both amazing!!
Of course Luke asked for biscuits for Saturday's breakfast so he could try the new jam :)
2 1/4 cups flour
1/2 cup hard margarine
4 tsp. baking powder
1 cup milk
I put the flour, cut up marg. and baking powder into my food processor until it's crumbly. Doesn't take very long. For the milk - sometimes I do 1/2 c milk + 1/2 c. buttermilk or cream. Depends what I have in the fridge.
Pat the "dough" until it's about 1/2 an inch thick and cut into circles with a cup, cookie cutter or whatever you happen to have.
Bake at 425F for about 12 minutes or so.
4 cups fresh strawberries, crushed
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar
In a Dutch oven, combine the strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 pints.
(I put the jam into containers and froze it.)
RHUBARB FREEZER JAM
5 c. cut up rhubarb
4 c. sugar
Mix and let stand overnight. Heat and boil until rhubarb is done (not very long). Remove from stove and add 1 (3 oz.) box of strawberry Jello (dry). Let cool. Put in small containers in freezer. Tastes like strawberry jam. Delicious as an ice cream topping.