Strawberry Rhubarb Jam

My parent's rhubarb plant is thriving this spring and so they gave me a cooler full of this fruit. (I think it's a fruit anyway).

Since my jelly supply from last summer has been completely depleted, I decided that jam was my first item that I would make.

I had this recipe tucked into my recipe box and thought I would try it.

I really like how there are still chunks of fruit in the finished jam. The strawberry flavor really complements the rhubarb.

Strawberry-Rhubarb Jam

4 cups strawberries, washed, stemmed and crushed

2 cups chopped rhubarb

1/4 cup lemon juice

1 pkg. powdered pectin

5 1/2 cups sugar

In a large saucepan, combine first four ingredients. Bring to a rolling boil over high heat. Add sugar and return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat; skim foam if necessary. Pour into sterilized jars. Seal in a hot water bath.

Yum! Jam!

A couple of weeks ago we got some zucchini from friends of ours. I've made it sauteed, baked it into breads and brownies, but I've never seen it made into jam. Making jam and jelly is something that I used to do with my Grandma O growing up for 4-H, so I knew what to do to turn fruit into jelly.
This Pineapple Peach Zucchini Jam was really easy to make and the zucchini is hidden for the picky eaters. I found this recipe on Tasty Kitchen, which is a great place to find recipes. Since I didn't deviate from the recipe, you can just click on the link to make it yourself at home.