1. Let jars, rims and lids stand in hot water until they are ready to be filled. 2. Measure the Strawberries and Rhubarb into a 6-8qt saucepan. 3. Stir pectin into fruit. 4. Bring to a rolling boil. 5. Using a blender wand or hand masher break up the rhubarb. 6. Add sugar. 7. Return to a full boil and boil 1 minute. 8. (It will increase in size.). 9. After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top. 10. Put rims and seals on jar and tighten as much as possible. 11. Invert jars for 5 minutes then turn upright. 12. Let sit for 24 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
