Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: combine strawberries, rhubarb, lemon juice and pectin in a large saucepot. bring to a boil over high heat. add sugar, stirring until dissolved. return to a rolling boil. boil hard 1 minute, stirring constantly. remove from heat. skim foam if necessary. ladle hot jam into hot jars, leaving 1/4 inch headspace. adjust two-piece caps. process 10 minutes in water bath.

Target recipe: apple peel adds colour and fibre to this dish, so i recommend you don't peel the apples; however, you can certainly do so if you wish. core apples and chop into chunks; place in a saucepan along with 1 tbsp cold water. over medium heat, cook, stirring often but not continuously, for 5 minutes. add remaining ingredients and turn heat up; bring to a boil. once boiling, turn heat down to a simmer and let cook, stirring often, for 10 minutes or until rhubarb and apples have softened. taste; you may want to add more sugar depending on the tartness of your rhubarb. you can puree this in the cuisinart, but i prefer to keep it chunky. refrigerate if not serving right away.