4 C. strawberries, sliced

4 C. rhubarb, diced

1 box Sure-Jell Fruit Pectin or No Sugar Needed Sure-Jell Pectin

1 tsp. butter

2 T. lemon juice

4 1/2 C. sugar

Slice the strawberries and rhubarb into small pieces (the rhubarb should be smaller than regular chunks you would put into a pie).

Prepare your jars and lids according to canning directions and have them ready to go.

In a large saucepan, combine strawberries, rhubarb, butter, lemon juice and pectin. Heat until it comes to a rolling boil, stirring constantly. Add sugar to the fruit mixture in saucepan. Return to a boil and boil for 1 minute, stirring constantly. Remove from heat.

Pour into prepared jars leaving 1⁄8 inch from rim. Wipe edges of jars, apply lids and process jars of jam in a water bath. Remove jars and let set for 24 hours.