REFRIGERATOR RHUBARB STRAWBERRY JAM
4 cups Strawberries sliced
4 cups cut/diced Rhubarb
1 box Sure Jell low sugar fruit pectin
3 Tablespoons lemon juice
4½ cups sugar
In a large sauce pan combine strawberries, rhubarb, lemon juice, and pectin. Stirring constantly, bring to a rolling boil. Add sugar all at once. Bring back to a rolling boil and boil for 1 minute. Skim off foam, pour into jelly jars, let cool, then cap. Store in refrigerator up to 1 month.