Strawberry Rhubarb Jam - cooking recipe

Ingredients

3 cups strawberries, crushed (can be frresh or frozen)
2 cups rhubarb, sliced (can be fresh or frozen)
7 cups sugar
1 (3 ounce) box liquid fruit pectin

Preparation

Let jars, rims and lids stand in hot water until they are ready to be filled.
Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
Stir pectin into fruit.
Bring to a rolling boil.
Using a blender wand or hand masher break up the rhubarb.
Add sugar.
Return to a full boil and boil 1 minute.
(It will increase in size.).
After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8\" at the top.
Put rims and seals on jar and tighten as much as possible.
Invert jars for 5 minutes then turn upright.
Let sit for 24 hours before serving.