Canning Rhubarb-Strawberry Jam Recipe

4 Cups crushed prepared strawberries
Prepared means washing, removing stems,
  trash overripe and under ripe berries.
2 Cups chopped rhubarb
1/4 Cup lemon
5 1/2 Cups Sugar
1 package powered pectin
Above will make about 3 pints of jam

Measure sugar and keep ready.
Mix pectin with fruit, and bring to a boil using high heat.
At once add sugar stirring until dissolved.
Bring to a full boil (cannot be stirred down).
Boil hard for one minute.
Skim foam is desired.
Put quickly into jars leaving 1/4-inch headspace.
Clean rim and seal with rings.
Water bath in boiling water for 10 min for pints.
Remove and set on newspaper to cool.
It should set in 24 hours.
The next day remove rings and wash jars. Store with rings off.

Rhubarb Return to Jam Canning Choices