I am pretty sure that this is undeniably the best jam that I have ever made...in my opinion, of course! It is yummy! So before I forget what I did, I need to write it down for safe-keeping. One day, when I write a cookbook, this recipe will go in it! :)
Strawberry Rhubarb Jam
(with an orange twist)
Bring to a rolling boil in 8 quart pot:
6 C crushed strawberries
4 C chopped rhubarb
3/4 - 1 C orange pineapple concentrate
1 tsp orange extract
3 packages no-sugar pectin
Once it has boiled add:
3/4 - 1 C honey
3 C cane juice crystals
Return to a boil and boil hard for 3 minutes, stirring constantly. Remove from heat. If canning, fill and seal the jars.
Oh. So. Good.
