I’ve been harvesting rhubarb since I was a little girl, and it always brings back memories of homemade strawberry rhubarb crisp, pie, and jam. This versatile and flavorful recipe is perfect for both desserts and breakfast dishes. One of our family favorites is drizzling it over sourdough waffles on Sunday mornings—my children absolutely love it!
Ingredients
5 cups Organic Strawberries (clean & chop, after chopping you will have approximately 2 1/2 cups)
2 cups Rhubarb (clean & cut to 1/2 inch pieces)
2 Tbsp. Lemon Juice
1 box Pectin
4 1/2 cups Cane Sugar
Instructions:
- Place the chopped strawberries into a large saucepot and mash the strawberries
- Add the chopped Rhubarb, lemon juice, and pectin to the pot
- Stir well to combine
- Turn the stove on to medium-high heat
- Bring the pot to a rolling boil
- Once boiling, add 4 1/2 cups of Cane Sugar all at once and stir to combine
- Allow to return to a rolling boil and boil for 1 minute
- Remove from the heat and stir for 5 minutes
- Skim the top to remove any excess foam
- Ladle into clean, prepared jars, leaving 1/4 inch of headspace
- Wipe the rims to remove any debris
- Add lids and rims until finger-tight
- Process in a water bath for 10 minutes
- After 10 minutes, remove and place on the countertop overnight, undisturbed
- Enjoy!