4 c. crushed strawberries
4 c. de-stringed cooked rhubarb (strawberry rhubarb is the best)
1 box of Sure-Jell pectin
1 tsp. of butter
Stirring constantly bring the above to a rolling boil, then add 4 1/2 cups of sugar.
Return to a rolling boil and boil for 1 minute. Turn off the fire and skim off excess foam. Pour the jam into warm, scalded jars. Seal. This recipe makes about 4 pints of jam.
Hint: Keep all types of berries refrigerated, uncovered, until just before using, then wash gently. Drain well in a sieve or colander.
