Sure-jell Sure-fire Strawberry Rhubarb Jam Recipe

How to make it

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• BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• CHOP or thinly slice enough unpeeled rhubarb to measure 2 cups. Stem and crush strawberries thoroughly, one layer at a time. Mix fruits. Measure exactly 4 cups prepared fruit mixture into 6- or 8-qt. saucepot. Add the 1/2 c water into the saucepot.
• STIR pectin into prepared fruit mixture in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and water. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars to cooling rack or dish towel.
• After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
• Makes about 7 to 8 (1 cup) jars. You can pour remaining jam into a plastic container and put in the refrigerator to eat right away (or throw in freezer for later).