Rhubarb-Strawberry Jam

---------- Recipe via Meal-Master (tm) v8.05

Title: Rhubarb-Strawberry Jam
Categories: Jelly/jam, Fruits, Canning
Yield: 6 Servings

3/4 c Rhubarb, thinly sliced
1 8oz can crushed pineapple,
-unsweetened
1 qt Strawberries
6 1/2 c Sugar
1 Pouch liquid pectin
-melted paraffin

1. put rhubarb in very large saucepan or dutch oven

2. drain pineapple juice into pan with rhubarb, bring to a boil. cover
and
simmer 2 min. or until rhubarb is tender.

3. Wash berries, remove caps and crush

4. combine with pineapple and rhubarb. measure 3 1/2 c. into same pan.
add
sugar and mix well.

5. over high heat, bring to a full rolling boil. boil hard 1 min.,
stirring
constantly.

6. remove from heat. immediately add pectin, skim off foam with metal
spoon. ladle jam into hot jars.

7. pour 1/8" hot paraffin over tops. cover with lids. store in cool,
dry
place.

-----