Strawberry rhubarb jam (and my new quilt)

It's been a little grey and cool for July lately, but I don't mind. A dark, breezy day feels like the perfect opportunity to do some canning so I've been making jam like a crazy lady. I've also been getting lots of chances to cuddle under the newest quilt to come off my sewing machine. I love cozy weather for cozy activities!

This strawberry rhubarb jam is deliciously sweet and tart, not too thick or too thin, and just gorgeous on buttered toast. I've preserved it in small jars so I have plenty to give away as thank yous and just becauses. It's also nice on muffins when friends come to visit. Just don't spill any on my lovely quilt, m'kay?

To prepare:

• I sterilized my jars by boiling them in the water bath canner for ten minutes, then leaving them in the hot water until ready to be filled with the hot jam. 
• The sealing discs and bands were boiled in a small saucepan and left in the hot water until ready for use. 

Here's how I made it:

makes enough to fill eight 250 ml/8 oz jars

2 lbs strawberries, hulled and chopped into 1-inch pieces
2 lbs rhubarb, chopped into 1-inch pieces
5 cups granulated white sugar
2 tbsp butter
1 57 g/2 oz packet regular pectin crystals

I added the strawberries, rhubarb, sugar and butter to my largest stock pot and stirred to coat. The mixture was warmed over medium heat, stirring often, until the sugar had dissolved, then I increased the heat to high and brought the jam to a full boil, still stirring often, allowing it to bubble away for ten minutes. The pectin crystals were stirred in and the jam was boiled hard for another 60-90 seconds. Then I removed it from the heat to fill my jars.

I ladled the hot jam into the hot jars, leaving a 1/4-inch of headspace, then wiped the rims clean with a wet paper towel. The sealing discs were secured in place with the bands, then my jars were lowered into the already-boiling water of my water bath canner, at least one inch below the water surface, and boiled for ten minutes. They were removed from the canner and left to cool and form their seal with a POP.

Here's a question for the canners - WHY do you can? For the cost savings? Family tradition? Out of necessity? Leave a comment and tell me what it is about canning that you love!