Rhubarb and strawberries are in season at the same time so spring is a good time to make this colorful jam.Time to prepare: 15 minutes
| 3/4 lb. rhubarb, thinly sliced
1 can (8 oz.) crushed pineapple, unsweetened
1 quart strawberries
6 1/2 cups (2 lbs. 14 oz.) sugar
1 pouch liquid pectin
| Put rhubarb in very large saucepan or Dutch oven.
Drain pineapple juice into saucepan with rhubarb. Bring to a boil. Cover and simmer 2 minutes or until rhubarb is tender.
Wash berries and remove caps. Crush berries 1 layer at a time.
Combine with pineapple and rhubarb. Measure 3 1/2 cups into same saucepan. Add sugar and mix well.
Over high heat, bring to a full rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Immediately stir in pectin. Skim off foam with a metal spoon. Ladle jam into hot jars.
Pour 1/4-inch hot paraffin over tops. Cover with lids. Store in cool, dry place.
|Makes 6 cups jam|