3 cups strawberries, fresh
2 cups rhubarb, chopped
2 cups sugar
1 ¼ tsp cardamom, ground
1 tsp unsalted butter
Have three 8-oz. jars washed and hot.
Prepare the lids according to the manufacturer’s directions.
Combine the fruit, sugar and cardamom in a heavy non-reactive skillet.
Use a potato masher to crush the fruit thoroughly.
Let sit at room temperature for 1 to 2 hours, stirring occasionally to help the sugar dissolve.
Add the butter and bring the mixture to a boil, stirring often to prevent burning.
Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the jam thickens.
Ladle the jam through a wide-mouth funnel into jars.
Attach the lids and process in a boiling water canner for 10 minutes.
Sugar: 9g
:
Calcium: 6mg
Calories: 37kcal
Carbohydrates: 9g
Cholesterol: 1mg
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 30mg
Protein: 1g
Saturated Fat: 1g
Sodium: 1mg
Vitamin A: 9IU
Vitamin C: 6mg
