So today was strawberry day. Me and my mom made strawberry rhubarb jam, strawberry mango jam, strawberry honey preserves and rhubarb conserve... 60 half pint jars total. Whew... here are the recipes we used today, :

Strawberry Rhubarb

4 cups thinly sliced rhubarb
4 cups sliced fresh strawberries
4 tablespoons of lemon juice
1/2 teaspoon of salt
9 cups of sugar
3 boxes dry pectin (1.75 oz each)

In a large kettle combine all ingredients except the sugar and cook over high heat until mixture comes to a full boil. (I used an immersion blender to puree some of the fruit and get more juice) Add the sugar and keep stirring. Return to boil and boil hard for one minute while stirring. Remove from heat and skim foam off. Ladle into hot ha;f pint jars, leaving 1/4 inch head space. Adjust lids and process in a water bath for 5 minutes. Yields 11 - 12 half pints

Strawberry Mango Jam

5 cups sliced strawberries
5 cups sliced mango
8 cups sugar
4 tablespoons lemon juice
1/4 teaspoon salt
3 boxes dry pectin (1.75 oz each)

Combine all ingredients in a large kettle and bring to a boil. (Again I used my immersion blender to puree some of the fruit) Boil hard for one minute. Skim off foam and ladle into half pint jars. Process in a water bath for 5 minutes. Yields 12 half pint jars

Honey Strawberry Preserves

6 cups sliced strawberries
3 boxes dry pectin (1.75 oz each)
1 3/4 cups honey
2 tablespoons lemon juice

Combine strawberries and pectin in a large kettle. Crush strawberries to blend (I used a potato masher for this). Bring mixture to a full rolling boil over medium high heat and boil hard for 1 minute, stirring constantly. Add honey and lemon juice and return to a full boil. Boil hard for 5 minutes. Remove from heat, skim foam and ladle into half pint jars. Process in a water bath for 10 minutes. Yields 5 half pint jars.

Rhubarb Conserve

8 cups rhubarb
6 cups sugar
1 pound raisins
1 large can of crushed pineapple
1 unpeeled lemon sliced very thin (I then quartered the slices)
2 boxes dry pectin (1.75 oz each)
2 - 3 cups coarsely chopped walnuts

Combine all ingredients except the nuts and pectin and let stand overnight. In the morning, add the pectin and nuts and cook until thick. Process in hot sterilized jars for 5 minutes. Yields 15 half pint jars.