Strawberry Rhubarb Jam
- 4 cups strawberries, mashed slightly
- 4 cups rhubarb, chopped
- 4 cups sugar
- 1/4 cup lemon juice
- 1 box pectin
Combine fruit, pectin, and lemon juice in large pot. Bring to a boil. Boil 2 minutes, mashing fruit. Add sugar. Bring back to a boil and boil hard 1 minute. Turn off heat and ladle into hot, sterilized jars. Process 5 minutes in water bath. Makes about 5 half-pint jelly jars.