Description

Rhubarb reminds me of picking stalks from behind my grandma’s shed and munching away on the tart flavor (Don’t actually do what I did. You should eat it cooked).  My grandma made her own strawberry rhubarb jam and used to seal the mason jars with wax.  When I was four, I think I enjoyed chewing on the wax as much as the jam.  Becky makes hers in a commercial kitchen with a vacuum sealed lid, so you’re on your own for the wax factor.

This is where I’m supposed to say: the blend of strawberries and rhubarb has a mouth watering sweet tangy taste.

Ingredients: sugar, strawberries, rhubarb, water, pectin, lemon, butter.