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:

• Start with clean jars free of chips or cracks.
• The sealing discs should be left in hot water until ready for use. 

Here's how to make it:

makes seven 250 mL (1 cup) jars

1 ½ lb (675 g) strawberries

1 lb (450 g) rhubarb

1 package (57 g) regular pectin crystals

6 cups (1.5 L) granulated white sugar

Rinse the strawberries under cool running water. Trim off and discard the stems and leaves. Chop into chunks. Crush the berries with a masher in a large heavy-bottomed pot (you should have 2 ½ cups of crushed strawberries). Rinse the rhubarb under cool running water. Trim off and discard ends. Chop rhubarb into ½-inch (1 cm) pieces and add them to the pot. Stir in the pectin crystals. Bring to a bubble over high heat, stirring frequently. Stir in the sugar. Warm over medium heat until the sugar dissolves, then increase the heat to high and bring the jam to a hard boil. Maintain a full boil for 1 minute. Remove from the heat and ladle into clean jars leaving a ¼-inch headspace. Wipe jar rims. Screw on lids. Process in a boiling water bath canner for 15 minutes

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!