Name: Rhubarb strawberry Jam
Ingredients: 1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water); 2 and 1/2 cups crushed strawberries (about 1 1/2 quart boxes); 6 and 1/2 cups sugar; 1/2 bottle liquid pectin

Rhubarb strawberry Jam

Ingredients

1 cup cooked red-stalked rhubarb (about 1lb rhubarb and 1/4 cup water)
2 and 1/2 cups crushed strawberries (about 1 1/2 quart boxes)
6 and 1/2 cups sugar
1/2 bottle liquid pectin

Instructions

Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute) Sort and wash fully ripe strawberries; remove stems and caps. Crush berries. Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim. Fill and seal containers. Process 5 minutes in boiling water bath. Yield - 7 or 8 half-pint jars.