Categories: Jams, Jelly, conserves, marmalade, preserves

Ingredients

• 2 cups finely chopped rhubarb (about 2/3 lb.)
• 2 cups mashed strawberries (about 1 pint)
• 2 cups sugar
• 1 1/4 oz. packet Kerr Fruit Pectin (Lite)
• 2 Tbsp. bottled lemon juice

Directions

1. In a 4- to 6-quart saucepan, combine rhubarb, strawberries, pectin and lemon juice.
2. Over high heat, bring mixture to a boil, stirring constantly.
3. Quickly add sugar. Continue stirring and bring mixture to a rolling boil. Boil hard for 2 minutes, stirring constantly.
4. Remove from heat. Immediately fill hot half-pint jars, leaving 1/4 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water bath for 10 minutes.

5. makes 4-5 half-pints

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