Ingredients:
4 cups chopped fresh strawberries
2 cups chopped fresh rhubarb
1/4 cup bottled lemon juice
1 package powdered fruit pectin
5 1/2 cups sugar (yikes!!)
In Dutch oven combine the strawberries, rhubarb and lemon juice. Stir in pectin. Bring to a full rolling boil and stir in sugar. Boil for one minute, stirring constantly. The one minute thing is important to having the jam 'set'. You can crush the strawberries and rhubarb while its cooking depending on how chunky you want your jam.
Remove from heat and skim off foam. Ladle hot mixture into hot, sterilized pint jars, leaving 1/4 inch headspace. Process in boiling water bath canner for 5 minutes.
Enjoy!!!
*Always follow safe pressure canning procedures.
Review your pressure canning manual and the Ball guidelines.
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