Strawberry-Rhubarb Jam - cooking recipe

Ingredients

4 cups strawberries, crushed
2 cups rhubarb, chopped
1/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin
5 1/2 cups sugar

Preparation

Combine strawberries, rhubarb, lemon juice and pectin in a large saucepot.
Bring to a boil over high heat.
Add sugar, stirring until dissolved. Return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps.
Process 10 minutes in water bath.