Strawberry Rhubarb Jam

Ingredients:

• 5 cups rhubarb (about 3 large stalks, cut into 1⁄2" cubes)

• 5 cups hulled and halved strawberries (about 1 pint)

• 1 cup honey

• 2 tablespoons fresh lemon juice

• 2 tablespoons of gelatin

Instructions:

1. Combine all ingredients in a medium to large saucepan over medium heat then reduce to medium low after bringing to a boil. Continue to cook, stirring occasionally, until the jam has thickened for one hour.

2. While the jam is cooking, sterilize four 1-cup jelly glass jars plus their rings and lids in boiling water

3. Fill each jar with hot jam, leaving at least 1⁄4" of space at the top. Place lids on jars, and secure ring bands.

4. Transfer filled jars to pot of gently boiling water and let boil for 10 minutes. Transfer jars, set at least 1" apart, to a dish towel and let cool, undisturbed, for 24 hours.

5. If any jar is not fully sealed, or you chose to skip the canning process, jam should be refrigerated & used within 2 weeks. Sealed jars will keep, in a cool, dark place, for up to a year.