Rhubarb, Strawberry with hints of mint and Ginger Jam
7 cups finely diced strawberries (about 3 quarts)
3 cups diced rhubarb
1/3 cup minced crystallized ginger*
1 bunch fresh mint (I prefer spearmint than regular mint, much better flavor)
4 1/2-5 cups sugar (depends on how sweet your berries are)
1 box liquid pectin (6 oz., 2 little packets)
Prep jars/lids for canning. Lightly bruise the mint and stuff as much as you can into a teaball. Set aside. Add the sugar, tea ball, strawberries, ginger bits and rhubarb to a large pot. Bring the mixture to a boil. Smash any large chunks. For a smoother jam, remove the tea ball and pulse with a immersion blender. Cook until the jam looks thick, about 20 minutes. Add the pectin (both packets!). Continue cooking at a low (rolling) boil for 5 minutes. Remove the tea ball if you haven’t already. Fill the jars. Process in a hot water bath for 10 minutes.