Ingredients

Instructions

  1. Let jars, rims and lids stand in hot water until they are ready to be filled.
  2. Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
  3. Stir pectin into fruit.
  4. Bring to a rolling boil.
  5. Using a blender wand or hand masher break up the rhubarb.
  6. Add sugar.
  7. Return to a full boil and boil 1 minute.
  8. (It will increase in size.).
  9. After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
  10. Put rims and seals on jar and tighten as much as possible.
  11. Invert jars for 5 minutes then turn upright.
  12. Let sit for 24 hours before serving.