adapted from recipe for Strawberry Rosemary jam from Leena Cooks (in cans)

this is in the big pot

• 3/4# rhubarb
• 3C strawberries, chopped
• 4C evaporated cane juice
• 1/4 C lemon juice

1. combine and cover
2. let sit and get happy (june 2011 – put in fridge for 2 days)
3. add 1/2 – 3/4 C chopped kumquats
4. put in pot + bring to a boil, stirring to help any remaining sugar dissolve
5. let hang at a low boil until set to your liking (june 2011 – cooked 22 mins, didn’t have water bath ready, sat covered for 30 min(
6. process in hot water bath canner for 8 mins – 1/2 pints
7. yield 6 x 1/2 pint jars