STRAWBERRY RHUBARB JAM: (Makes 6-7 1/2 pint jars)
2 cups rhubarb-diced
2 cups crushed strawberries-(washed, leaves removed and crushed with a potato masher coarsely)
1/4 cup fresh lemon juice
1 package powdered pectin (sure jel etc)
5-1/2 cups sugar
wash, peel, and dice your rhubarb
Combine rhubarb, strawberries, pectin, and lemon juice in a large pot. Bring to a boil, stirring constantly.
Add sugar and bring back up to a boil again stirring constantly.
Boil hard for 1 minute.
Skim foam if necessary.
Fill hot jars (I washed my jars in the dishwasher and timed it so they would just about be done and hot when the jam was done) leaving 1/4 inch head room. wipe rim well, so it's clean, apply a fresh canning lid and ring sealing tightly and process for 10 minutes in a water bath. I used my canner with the rack, starting with lukewarm water that just barely covered the tops, covered the canner, let it come to a boil and then time it for 10 minutes..remove to a surfaced covered with a towel to cool and seal. any jars that don't seal need to be refrigerated and used soon.