Strawberry Rhubarb Jam

1. 1

   Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/4 cups into 6 or 8-quart saucepot.

2. 2

   Finely chop rhubarb; do not peel.

3. 3

   Place in 2-quart saucepan; add 1/2 cup of water.

4. 4

   Bring to a boil.

5. 5

   Reduce heat; cover and simmer 2 minutes or until rhubarb is soft.

6. 6

   Measure 1 3/4 cups; add to saucepot. Prepare jars.

7. 7

   Keep jars and lids hot until ready to fill. Measure sugar into separate bowl.

8. 8

   Stir pectin into fruit in saucepot.

9. 9

   Add margarine.

10. 10

    Place over heat; bring to a full rolling boil, stirring constantly.

11. 11

    Immediately stir in all sugar. Bring to a full rolling boil and boil 1 minute, stirring constantly.

12. 12

    Remove from heat; skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops.

13. 13

    Wipe jar rims and threads.

14. 14

    Cover with two-piece lids. Screw bands tightly.

15. 15

    Invert jars for 5 minutes, then turn upright.

16. 16

    After jars cool, check seals.

* Per serving · 4 servings · Values may vary.

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