Rhubarb Strawberry Jam With Liquid Pectin

Directions

1. To prepare fruit. Wash rhubarb and slice thin or possibly chop; don't peel. Add in water, cover, and simmer till rhubarb is tender (about 1 minute).
2. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
3. To make jam. Measure prepared rhubarb and strawberries into a kettle. Add in 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.
4. Remove from heat and stir in pectin. Skim. Pour immediately into warm, sterile canning jars to 1/4-inch from top. Seal, and process 5 min in boiling water bath.
5. This recipe yields 7 or possibly 8 half-pint jars.
6. Yield: 7 or possibly 8 half-pints