Makes 12 half-pint jars
Ingredients
4 cups rhubarb, thinly sliced
4 cups of fresh strawberries, sliced
4 tbsp lemon juice
1/2 tsp salt
10 cups granulated sugar
2 (3 1/2 oz) packages powdered fruit pectin
Directions
1. In large kettle combine all ingredients except the sugar.
2. Cook over high heat until mixture comes to a full boil.
3. Add sugar and keep stirring. Be sure sugar dissolves into the
mixture.
4. Return to boil and boil for another minute, stirring
constantly.
5. Remove from the burner and skim off the foam with a
spoon.
6. Spoon the hot jam into hot (preferably half-pint) canning
jars. Leave 1/4 inch of space at the top. Wipe the jar rims and
adjust the lids.
7. Place the jars in a boiling water canner for 5 minutes (begin
timing when the water starts to boil). Remove jars from canner
and cool on racks.
