Strawberry Rhubarb Jam

Makes about 4 cups

1 pound fresh strawberries, stemmed and quartered or halved 12 ounces fresh rhubarb, cut into ½-inch slices ⅔ cup granulated sugar ⅓ cup packed light brown sugar ¼ cup powdered pectin ½ teaspoon ground cinnamon

Nutritional information per serving (1 tablespoon): Calories 24 (2% from fat) • carb. 6g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg • calc. 9mg • fiber 0g

1. Place half the strawberries in a bowl with ⅓ cup of the granulated sugar. Use a potato masher or fork to mash roughly until strawberries are still slightly chunky, with some liquid. Add remaining ingredients and stir to combine. 2. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart® Automatic Breadmaker. Press menu button to select the Jam program. Press Start/Stop. For best mixing results, scrape the pan 10 to 15 minutes after the program has started. 3. When cycle is complete, spoon into clean dry jars. Let cool, then cover. Store in refrigerator for about 4 to 6 weeks.