Strawberry Rhubarb Ginger Jam

Strawberry Rhubarb Ginger Jam

1# 6oz ruhbarb

2# 10oz strawberries

5.5 ounces lemon juice 

80 ounces sugar

9.43 ounces pectin
2 zested oranges
 

Make sure all canning jars cleaned with soapy water and rinsed well

bring berries lemon juice and pectin to rolling boil.

add sugar and bring to violent boil

"violent boil" for 1 min. 

remove from heat. 

preheat canning jars with 180 degree water. 

Fill jars with jam (leave 1/4" head space)

Water bath canning for 10-13 minutes 

If i could change anything about this recipe.. I might use less pectin.. I prefer not a runny jam, but not this solid.. maybe reduce to 8.5 to 8.7 oz pectin. :)