Strawberry Rhubarb Jam

• 2 14 cups crushed strawberries
• 6 cups rhubarb, stalks washed and diced finely
• 12 cup water
• 6 12 cups granulated sugar
• 12 teaspoon butter
• 1 (85 ml) envelope pectin

1. wash out your jars, lids and rings.
2. put jars into canning kettle and bring to a boil.
3. place rings and lids in a bowl of hot water.
4. Wash, hull and crush strawberries, one layer at a time until you have 2 1/4 cups.
5. place rhubarb and water in a large stainless steel pan and bring to a boil over high heat.
6. reduce heat to medium, cover and cook until rhubarb is tender - 2 to 3 minutes.
7. Remove from heat and measure to be sure you have 1 3/4 cups stewed rhubarb.
8. In a large stainless steel pan combine strawberries, rhubarb, sugar, and butter.
9. Over high heat bring mixture to a full rolling boil.
10. Add liquid pectin, squeezing entire contents from pouch.
11. Continue to boil hard for 1 minute, stirring constantly.
12. Remove from heat.
13. pour jam into processed jars, putting on lids and rings, tightening to finger tight.
14. process in water bath for 10 minutes.
15. remove and place on a dry towel to cool for 24 hours.
16. Lids should pop down fairly quickly.
17. Enjoy!

crushed strawberries, rhubarb, water, sugar, butter, pectin

Taken from www.food.com/recipe/strawberry-rhubarb-jam-522699 (may not work)