Rhubarb-Strawberry Jam, Cooked

1. 1

   Wash and slice the rhubarb, then place it in a Dutch oven with 1/2 cup water. Cook 5 minutes, then add the strawberries which have been crushed or chopped. Add the butter (to reduce foaming) and the pectin crystals to fruit. Stir and heat to boiling. Add sugar all at once and return to boiling. Once it's back to a boil, add Jello mix and boil everything together for 1 minute.

2. 2

   Ladle into warm sterilized jars. Seal tightly and process in a water bath for 15 minutes. Remove and allow to cool undisturbed for 24 hours. Store sealed jars on the shelf for up up to a year or more.

* Per serving · 4 servings · Values may vary.

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