Make-It Monday: Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

3 C Strawberries
2 C Rhubarb (sliced)
7 C sugar
1/3 C (or 1 box) of Fruit Pectin

Instructions

• 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.