Strawberry Rhubarb Jam

Instructions

To prepare for water-bath canning:

1. Wash jars and lids in hot soapy water; rinse with warm water.
2. Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.
3. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
4. Remove and drain jars and lids, one at a time, as needed for filling.

To make the jam:

1. Cut strawberries in half and use a potato masher to crush. Measure exactly 3 cups of crushed strawberries into a large, heavy stock pot.
2. Add water and pectin; stir until pectin dissolves. Let stand 10 minutes.
3. Cut rhubarb into ½-inch slices. Measure exactly 3 cups of rhubarb into a medium saucepan. Add ½ cup of water and bring to a boil, reduce heat and simmer, covered, 5 to 8 minutes until tender.
4. Add rhubarb to strawberry mixture and bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.

To can the jam:

1. Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.
2. Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.
3. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
4. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
5. Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.