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Jam: Strawberry Rhubarb Jam

Source of Recipe

unknown


List of Ingredients

4 cups crushed strawberries
4 cups de-stringed cooked rhubarb
1 box Sure-Jell pectin
1 teaspoon butter


Recipe

Take a large heavy pot and pour in the above ingredients: Stirring constantly bring the above to a rolling boil, then add 4 1/2 cups of sugar. Return to a rolling boil and boil for 1 minute. Turn off the fire and skim off excess foam. Pour the jam into warm, scalded jars. Seal. This recipe makes about 4 pints of jam. Hint: Keep all types of berries refrigerated, uncovered, until just before using, then wash gently. Drain well in a sieve or colander.