Ingredients
*6 cups strawberries
*2 cups rhubarb
*8 tablespoons of lemon juice (2 medium sized lemons)
Pomona’s pectin
Honey
Recipe
1. Wash and hull your berries.
2. Cut your rhubarb into 1 inch pieces.
3. Place in blender and blend for a couple seconds….you don’t
want it to be completely smooth.
4. Add 8 tablespoons of calcium water (this comes with the pectin).
5. Pour the mixture into a stock pot.
6. Let it simmer for 30-40 min or until the mixture thickens a bit.
7. Mix 5 teaspoons of pectin powder and 1 cup honey.
8. Add honey mixture to the jam, let boil for 2 min stirring
constantly.
9. Remove from heat.
10. Pour the jam in sterilized jars and process in a water bath for 10 minutes.
11. Remove jars from the water bath, and let sit for a full 24 hours.
