Strawberry Rhubarb Jam = a perfect marriage

I don't think there is a "perfect marriage" in real life; I mean, we all have our good and bad days. We've been married 21 years now (I know, unbelievable!) and people always ask what the secret is - I always say, we got lucky! We've grown together over the years and not apart. Now when it comes to food I think there are some perfect marriages: nuts and chocolate, espresso and milk, tomatoes and mozzarella, bacon and uhhh anything! (Rich just said pizza and beer - see, we are not perfectly matched) The list goes on and on, but one combo most would agree on is rhubarb and strawberries. I've made this jam in the past, but revamped it a little for the Canning Challenge. It's delicious - I made a little almond cake this weekend and while the jam was hot tonight, I topped the cake with it and a little cream - yum!!! The perfect menage a trois!

Strawberry Rhubarb Jam makes 4 - 1/2 pints

4 cups ripe strawberries cut into quarters

4 cups rhubarb cut into 1/4 inch pieces

1 and 3/4 cups sugar (my strawberries were soooo sweet, could've reduced this to 1 and 1/2 easily)

2 tablespoons lemon juice

1 tablespoon creme de cassis

Put all in a large pot (except cassis) and cook over low heat for about 45 min, stirring often. When it is thick and all gooey add the cassis for a little je ne sais quoi. (I'm feeling so French tonight!) Can in a hot water bath for 10 min. I had to scramble for jars tonight, so no two are alike - and the rubber gasket one is going straight into the fridge for toast tomorrow!

Post Note: for all you who loved my mustard post - sorry to disappoint with a successful canning recipe. I promise to mess something up in the future.