Rhubarb-Strawberry Jam - cooking recipe

Ingredients

1 lb. rhubarb, washed, trimmed and cut into 1/4-inch diagonal slices
1 pt. strawberries, wiped clean, stemmed and hulled
2 1/2 c. granulated sugar

Preparation

Combine all ingredients in a 2 1/2-quart souffle dish.
Cover tightly with microwave plastic wrap.
Place dish on platter that will fit in your oven.
Cook at 100% for 10 minutes.
Uncover and cook for 10 minutes longer.
If any liquid bubbles out, scrape off and put back in bowl.
Remove from oven, divide jam among sterilized jars.
Seal with 1/8-inch melted paraffin.
I freeze the jam and don't use paraffin.
Makes 4 cups.