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Rhubarb strawberry Jam
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Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer til tender. (about 1 minute) Sort and wash fully ripe strawberries; remove stems and caps. Crush berries. Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim. Fill and seal containers. Process 5 minutes in boiling water bath. Yield - 7 or 8 half-pint jars.
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