Strawberry and Rhubarb Jam

Ingredients

• 5 cups rhubarb, cut into 1⁄2-inch pieces
• 2 cups hulled and halved strawberries
• 2 1/4 cups sugar
• 1 Tablespoon pectin
• 1 Tablespoon fresh lemon juice

Directions

Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low. Continue to cook, stirring occasionally, until the jam has thickened, about an hour.

Pour into four 1/2-pint jars and process in a water bath for 10 minutes. Remove and cool.