>From the Homestyle Recipes website...


Rhubarb-Strawberry Jam
Rhubarb and strawberries are in season at the same time so spring is a good 
time to make this colorful jam. 

3/4 lb. rhubarb, thinly sliced
1 can (8 oz.) crushed pineapple, unsweetened
1 quart strawberries
6 1/2 cups (2 lbs. 14 oz.) sugar
1 pouch liquid pectin
Melted paraffin

Put rhubarb in very large saucepan or Dutch oven.

Drain pineapple juice into saucepan with rhubarb. Bring to a boil. Cover and 
simmer 2 minutes or until rhubarb is tender.

Wash berries and remove caps. Crush berries 1 layer at a time.

Combine with pineapple and rhubarb. Measure 3 1/2 cups into same saucepan. Add 
sugar and mix well.

Over high heat, bring to a full rolling boil. Boil hard 1 minute, stirring 

Remove from heat. Immediately stir in pectin. Skim off foam with a metal spoon. 
Ladle jam into hot jars.

Pour 1/4-inch hot paraffin over tops. Cover with lids. Store in cool, dry place.

Makes 6 cups jam
Rhonda G in Missouri
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