Strawberry Rhubarb Jam

Yield: Approximately 10-12 pints


 10 cups of chopped rhubarb (approximately 7.5 pounds of stalks)

 20 cups of chopped strawberries (approximately 5-6 quarts)

 15 cups sugar

 5 lemons, zested and juiced

 5 packets liquid pectin


1. Wash your jars and rings and lay them out on a towel to dry. Place your lids in a small

saucepan and put over medium heat, so that the sealing compound softens in

preparation for canning.