Strawberry Rhubarb Jam

We finally used some of our rhubarb this year. Last week we made jam with some flats of strawberries left over from a friend's graduation party. I made some for the fridge/freezer, but also dug out the canning supplies and canned a batch so the "little" girls got an idea about how canning is done. YUM! This is the recipe I used.

Strawberry Rhubarb Jam

4 c. rhubarb, thinly sliced

2 T. lemon juice

4 c. strawberries, sliced

10 c. sugar (I used 8-still plenty sweet)

2 pkg of fruit pectin

1/2 t. butter (keeps jam from getting too foamy)

In large kettle combine all except sugar. Bring to full boil. Crush fruits if desired. Add sugar, stirring until sugar is fully dissolved. Return to boil and boil for 1 minute while stirring. Remove from burner and skim foam.

Spoon jam into 1/2 pint canning jars. (Pour jam into a 4-cup glass measure first, and the spout helps pour it into the jars with no mess.) Leave 1/4 " head space. Wipe jar rims and screw on scalded lids firmly. Place jars in boiling water canner. Boil for 5 min. Remove jars and cool, several hours or overnight. Check for seals. (Lid's bump is popped in. If any remain un-sealed, refrigerate and use within a month.) Makes about 12 half-pint jars. If you do not can the jam, it can be refrigerated about a month or frozen several months.