Strawberry-rhubarb Jam

Ingredients:
4 cups crushed strawberries
2 cups chopped rhubarb (~4 stalks)
1/4 cup lemon juice
1 pkg powdered pectin
5-1/2 cups sugar

Directions:
Combine strawberries, rhubarb, lemon juice and pectin in a large saucepan. Bring to a boil overhigh heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim, if necessary. Ladle into hot jars, leave 1/4" head space. Adjust caps. Process 10 minutes in boiling water.



Recipe Summary:
Yield: 6 pints
Prep Time: 30 minutes
Cook Time: 20 minutes
Rating: 2 of 5 stars
Comments:



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Recipe Provided By:
Backyard Garden Oasis B&B
Middletown, CA

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