Strawberry Rhubarb Jam

Instructions

1. 1

   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.

2. 2

   Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil.

3. 3

   Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer.

4. 4

   Stir frequently.

5. 5

   Remove from heat and skim off any foam.

6. 6

   Let sit for 5 minutes and then ladle into sterilized jars.

7. 7

   Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

8. 8

   Makes 6 cups.