Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 1 lb fresh rhubarb, trimmed and diced into 1/2 inch pieces
  • 1 tbsp lemon juice
  • 4 cups granulated sugar
  • 1.75 oz powdered fruit pectin
  • 1/4 tsp salt

Instructions:

  1. Wash the strawberries and rhubarb thoroughly. Hull the strawberries and cut them into quarters; slice the rhubarb into small, uniform 1/2 inch pieces.
  2. Place the prepared strawberries, rhubarb, lemon juice, and salt into the slow cooker.
  3. Add the granulated sugar and stir until the fruit is evenly coated.
  4. Cover with a lid and set the slow cooker to LOW for 8 hours (or HIGH for 4 hours). Stir gently every 2 hours to ensure sugar is dissolved.
  5. Perform the plate test by dropping a small spoonful of jam onto a frozen plate; if it wrinkles when pushed after 30 seconds, it is set.
  6. Whisk in the powdered fruit pectin during the final 30 minutes of cooking according to package instructions.
  7. Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal tightly and cool at room temperature.