Strawberry Rhubarb Jam

Modified from Taste of Home

4 cups strawberries (chopped...they said crushed....I chopped then mashed for a bit with my potato masher) - this was about 2 (16 oz) containers from my local store

2 cups chopped fresh rhubarb

1/4 cup lemon juice

1 pkg (1.75 oz) powdered fruit pectin - that's the small yellow box

5 1/2 cups sugar

Combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a boil rolling boil, stirring constantly. Stir in sugar, return to a full rolling boil. Boil and stir 1 minute.

Remove from heat and skim off foam. Ladle hot mixture into sterilized jars, leaving 1/4 inch headspace. Clean top. Put on lids and rims.

Place into canner and process at a boil for 5 minutes.

Makes about 6 pints (okay, so I did a double batch and I got 7 pints and 2 jelly jars so less than this).