Rhubarb-Strawberry Jam

1 quart fresh strawberries
1 pound rhubarb
1/4 cup water
6 1/2 cups sugar
3 ounces liquid pectin

Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries.

Measure 3 1/2 cups of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6- or 8-quart saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Quickly skim off foam with a large metal spoon.

Immediately ladle into hot jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims and threads clean. Cover jars with hot canning lids. Screw bands on firmly. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes.

Remove jars from canner and let cool. Check seals and store in a cool, dry place.

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