• 2 cups strawberries, halved
• 2 cups rhubarb, cut in 1/2-inch pieces
• 3 T pectin (powder)
• 3 cups sugar
• Juice of 1 lemon
Combine strawberries, rhubarb, and pectin in a large saucepan and set aside for 15 minutes. Stir in sugar and lemon juice.
Bring the mixture to a boil over medium-high heat, stirring to dissolve sugar. Reduce to a simmer and cook for about an hour, stirring frequently to avoid scorching. When the temperature reaches 225ºF, remove from heat. Stir for another minute or two and cool to room temperature. Transfer to jars and refrigerate.
Molinari’s serves this multifunctional jam as a cheeseboard condiment and a topping for pound cake. Try it spooned over ice cream or spread on toasted English muffins.
Yields about 1 quart