Cooked Strawberry-Rhubarb Jam - CERTO Crystals

• 2 cups prepared strawberries (buy about 6 cups strawberries)
• 2 cups prepared rhubarb (buy about 1-1/4 lb./565 g rhubarb)
• 1 box Certo Pectin Crystals
• 5-1/2 cups sugar

1. Crush strawberries, one layer at a time.
2. Measure exactly 2 cups prepared strawberries into large saucepan.
3. Thinly slice or chop rhubarb.
4. Measure exactly 2 cups prepared rhubarb into saucepan with strawberries.
5. Add pectin crystals; mix well.
6. Bring to full rolling boil on high heat.
7. Add sugar; mix well.
8. Return to full rolling boil; cook 1 min.
9. Remove from heat.
10. Stir and skim foam for 5 min.
11. to prevent fruit from floating to surface.
12. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
13. Cover with lids.
14. Let stand at room temperature 24 hours or until set.

strawberries, rhubarb, crystals, sugar

Taken from www.kraftrecipes.com/recipes/cooked-strawberry-rhubarb-jam-certo-crystals-182226.aspx (may not work)