Growing up on her parents’ bed and breakfast in small-town Idaho, Laura Jackson never had to travel more than a mile in any direction to pick fresh fruit. Now a Washingtonian, she picks summer strawberries at Remlinger Farms in Carnation with her toddler, Josephine (and one on the way) for the 6 quarts of jam she’ll use all year long on pancakes, biscuits, muffins and ice cream. Try your hand at making her Strawberry-Rhubarb Jam.
Laura Jackson’s Strawberry-Rhubarb Jam
2 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
6 tablespoons pectin
¼ cup lemon juice
5½ cups sugar
Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot, sanitized jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.