Strawberry Rhubarb Jam - cooking recipe

Ingredients

4 1/2 c. prepared fruit (1 qt. ripe strawberries and 1 lb. rhubarb)
2 3/4 c. sugar
1/2 tsp. butter
1 box Sure-Jell for lower sugar fruit pectin

Preparation

Clean jars.
Keep lids hot until ready to use.
Thoroughly crush cleaned berries, one cup at a time.
Measure 2 cups berries into 6-quart saucepot.
Chop rhubarb finely.
Measure 2 1/2 cups into saucepot.
Measure sugar into separate bowl.
Mix 1/4 cup sugar from measured amount and fruit pectin in small bowl.
Stir fruit pectin mixture into fruit in saucepot.
Add butter.
Bring mixture to full, rolling boil on high heat, stirring constantly. Quickly stir in remaining sugar.
Return to full, rolling boil and boil exactly 1 minute, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.