Rhubarb-Strawberry Jam With Liquid Pectin

1 cup cooked red-stalked rhubarb (abt 1 lb rhubarb and 1/4 cup water)
2 1/2 cups crushed strawberries (abt 1 1/2 one-quart boxes)
6 1/2 cups sugar
1/2 bottle liquid pectin

To prepare fruit. Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender (about 1 minute).

Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.

To make jam. Measure prepared rhubarb and strawberries into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

Remove from heat and stir in pectin. Skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields 7 or 8 half-pint jars.

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