Title: Strawberry-Rhubarb Jam
Categories: Jam Fruit
Yield: 9 1/2 pints
| 2 | lb | Rhubarb |
| 2 | lb | Strawberries |
| 7 | c | Sugar |
Wash and cut rhubarb into small pieces; leave the skin on if it is tender
and pink. Put rhubarb into a bowl, sprinkle the sugar over it, cover and
let stand in a cool place overnight. The next morning, place the rhubarb
mixture into a preserving kettle. Wash, hull and dry the strawberries and
add to the rhubarb. Bring quickly to a boil and boil about 25 minutes, or
until thick. Remove from heat and skim off foam with a metal spoon. Ladle
into hot, sterilized jars and seal immediately. Submitted by John Hartman
Indianapolis, IN 1996