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Rhubarb-strawberry-jamdesserts, jams 1 quart fresh strawberries 1 lb rhubarb 1/4 cup water 6 1/2 cup sugar 1 pouch liquid pectin 1. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. 2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. 3. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. 4. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. 5. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. 6. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. 7. Immediately cover jars with hot canning lids. Screw bands on firmly. 8. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. 9. Remove jars from canner and let cool. Check seals and store in a cool, dry place.
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