Strawberry Rhubarb Jam

• 4 c. prepared fruit (about 1 qt. fully ripe strawberries, 1 1/2 lb. fully ripe rhubarb and 1/2 c. water)
• 1 box Sure-Jell fruit pectin
• 1/2 tsp. margarine or butter

1. Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot.
2. Finely chop rhubarb; do not peel.
3. Place in 2-quart saucepan; add 1/2 cup of water.
4. Bring to a boil.
5. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft.
6. Measure 1 3/4 cups; add to saucepot. Prepare jars.
7. Keep jars and lids hot until ready to fill. Measure sugar into separate bowl.
8. Stir pectin into fruit in saucepot.
9. Add margarine.
10. Place over heat; bring to a full rolling boil, stirring constantly.
11. Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.
12. Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops.
13. Wipe jar rims and threads.
14. Cover with two-piece lids. Screw bands tightly.
15. Invert jars for 5 minutes, then turn upright.
16. After jars cool, check seals.

fully ripe strawberries, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001836 (may not work)