4 cups rhubarb, washed and sliced into 1/2-inch pieces
1 1/2 cups water
4 cups strawberries, washed and hulled
2 tablespoons lemon juice
2 teaspoons orange zest
Generous pinch (about 1/4 teaspoon) of nutmeg, allspice and cinnamon
4 cups granulated sugar
1 tablespoon butter
Combine the first two ingredients in a nonreactive medium saucepan
and cook until rhubarb is tender, about 8 to 10 minutes. Drain.
Combine cooked rhubarb with remaining ingredients in a large, 12-inch
nonreactive skillet and bring to a boil. Reduce heat until mixture
bubbles steadily and cook until the temperature reaches 218 to 220
degrees F on an instant-read thermometer. Stir frequently.
Remove from heat and skim off any foam. Let sit for 5 minutes and then
ladle into sterilized jars.
Cool and then freeze or the jam can
be water-bath canned per the instructions, no less than 10 minutes,
with the canning jars.
Yield: 6 cups
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