Strawberry-Rhubarb Jam

1. 1

   Combine fruit and sugar in large heavy saucepan.

2. 2

   Bring to full rolling boil on high heat; cook 1 min., stirring constantly.

3. 3

   Remove from heat.

4. 4

   Immediately stir in pectin.

5. 5

   Stir 5 min.

6. 6

   to prevent fruit from floating to top, skimming off foam as needed.

7. 7

   Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.

8. 8

   Seal while hot with sterilized two-piece lids with new centres.

9. 9

   Let stand at room temperature until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.