State Fair Strawberry Rhubarb Jam

Ingredients:

• 4 cups crushed strawberries
• 2 cups chopped rhubarb
• 1/4 cup fresh squeezed lemon juice
• 1 package Mrs. Wages Fruit Pectin Home Jell
• 5 1/2 cups sugar
• 1/2 tablespoon butter

Directions:

1. Combine strawberries, rhubarb, lemon juice and pectin in large saucepan.
2. Bring to a boil over high heat.
3. Add sugar, stirring until dissolved.
4. Return to rolling boil and add butter.
5. Boil hard for 1 minute, stirring constantly.
6. Remove from heat.
7. Skim off any foam that forms on top of jam.
8. Ladle mixture into hot, clean jars, leaving 1/4-inch headspace.
9. Wipe jar rims and threads.
10. Cover with two-piece lids.
11. Twist lid bands so not loose but not too tight.
12. Process for 10 minutes in boiling water bath canner.