Strawberry & Rhubarb Jam - cooking recipe

Ingredients

7 stalks rhubarb, diced (1.5 pounds, 3 cups)
6 pints strawberries (equals 5 to 6 cups mashed)
2 cups sugar (add more sugar for a sweeter jam)
1/2 cup lemon juice
5 -6 teaspoons dry pectin (follow pectin instructions on package)

Preparation

Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
Stir. Let mixture come to a boil.
In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
Add sugar/pectin mixture to the strawberry and rhubarb pan.
Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
Remove from heat and fill jars to 1/4\" of top. Recipe makes six 8oz. jars.
Wipe rims clean and screw on 2-piece lids.
Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a \"pop\" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.