Strawberry Rhubarb Jam
3 cups strawberries, stemmed and berries crushed
1 cup cooked rhubarb**
7 cups sugar
1/2 tsp butter
1 pouch of Certo Liquid Fruit Pectin
**Cook rhubarb by slicing stalks into small pieces and steaming
in 1/2 inch water until tender.
Makes 8-9 (8 oz) jars. Wash and have ready jars and lids. Jars should
still
be hot when jelly is poured into them. A great way to do this is to keep
them
in the oven, with the temperature set on low, or in the dishwasher, on the
dry
cycle. Lids should be kept in boiling water until placed on jars. Using
a large
magnet sure helps get the lids out of the water and avoiding burns.
Measure sugar into a separate bowl. Put the fruit into a very large cooking
or stock pot. Add the sugar. Add 1/2 tsp butter as it will prevent foaming while
the fruit is boiling. Bring to a full rolling boil on high heat, stirring constantly.
Quickly stir in Certo Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat. Skim off any foam, that may have formed. Immediately fill jars
and seal. Invert jars and let stand for 5 minutes, then turn upright. After jars are cool,
check seals by pressing middle of lid with finger. If center springs up when lid is released,
the jar is not sealed.