6 (9” to 12”) stalks of rhubarb
2-3” nub of ginger, grated
1 cup of raw sugar
Juice and zest of one meyer lemon
Handful of fresh basil
1 package of powder pectin (Certo 85 ml)
Rinse the strawberries and rhubarb in warm water and veggie spray (even if they’re organic). Remove stems from strawberries, cut large pieces to 1” chunks and add to deep pot. Remove tough ends of rhubarb and chop into ½ inch chunks and add to pot with the strawberries. Cover with 2 cups of water and bring burner to medium heat. Let the mixture simmer down to a near liquid then remove from heat, stir in pectin, sugar, lemon juice, zest, and grated ginger and return to a low simmer. Stir off and on for 20 minutes to thicken and to prevent sugars from burning at the bottom of the pot. Remove from heat when the mixture has taken on a jelly-like texture and add the basil. When slightly cooled, spoon the jam into sterilized jars to store in the fridge, or go through the heat bath process for long-term storage. enjoy!