Ingredients
4 cups fresh strawberries, crushed2 cups chopped fresh rhubarb1/4 cup bottled lemon juice1 package (1-3/4 ounces) powdered fruit pectin5-1/2 cups sugar
Preparation
In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 6 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
