Strawberry Rhubarb Jam

2 c crushed hulled strawberries

2 c chopped rhubarb

4 Tbsp lemon juice

1 package regular powdered pectin

5 1/2 c sugar

Prepare jars and lids. 

In large pot combine berries, rhubarb and lemon juice. Whisk in pectin until dissolved. Bring to a boil, stirring frequently. Add sugar and return to full rolling boil, stirring constantly. Boil 1 min.  Skim off any foam and ladle into hot jars, wipe rim and place lid and ring, finger tight. Process in boiling water canner with lid on 10 min. be sure jars are completely covered. Remove lid turn off heat and let sit another 5 min. Remove from water and let cool. From Balls Complete Book of Home Preserving
Makes about 6  8oz jars.