I bought some lovely strawberries and rhubarb at the first farmer's market of the season. I thought about making a pie (my favorite kind), but this way we can enjoy this summer flavor all year long.
I used 8 quarts of strawberries, 2 lbs. of rhubarb, and about 11 cups of sugar. No pectin, so it is a softer jam, a little firmer when refrigerated. This made about 9 pints.
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