Homestead Strawberry-Rhubarb Jam | Manitoba Cookbook Capture the essence of early summer with this timeless strawberry-rhubarb jam, balancing sweet berries with tangy rhubarb for the perfect spread.

It's a classic for a reason! Capture the taste of summer with this perfect #StrawberryRhubarbJam. Sweet, tangy, and absolutely delicious! #food #foodie #foodsky

Ingredients: 2 ½ cups rhubarb, chopped 2 ½ cups strawberries, crushed 1 box powdered pectin 6 cups sugar Instructions: 1. Combine rhubarb, strawberries, and pectin in a large pot. 2. Bring to a boil. 3. Add sugar all at once and return to a boil. 4. Let boil for 1–2 minutes, or until the mixture drips off the spoon slowly like honey. 5. Remove from heat and place in jars. *Store in the fridge for up to one year.

🍓🥧 Here’s What’s Happening at the Cannery!
It’s strawberry and rhubarb season — and we’re in full swing!

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#StrawberryRhubarbJam #CanningSeason #HomemadeGoodness #PreserveTheSeason #Recipes #canning #cooking