Summer Rhubarb-Strawberry Jam

Directions

Remove caps from strawberries. Crush berries, one layer at a time.

Trim (do not peel) rhubarb.

Thinly slice or chop stalks.

Add water.

Cover and simmer 2 minutes or until soft.

Add to the prepared strawberries.

Measure 3½ cup of prepared fruit. If it measures slightly less, add water.

Place measured fruit in a 6 or 8- quart saucepan.

Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup.

Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil.

Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly.

Remove from heat.

Stir in pectin at once. Quickly skim off foam with a large metal spoon.

Immediately ladle into hot jars, leaving ¼ inch space at top.

With a damp cloth, wipe jar rims and threads clean.

Immediately cover jars with hot canning lids. Screw bands on firmly.

Place jars in a boiling water bath, carefully setting jars on rack Cover canner and return water to a boil; boil 5 minutes.

Remove jars from canner and let cool. Check seals and store in a cool, dry place.