Strawberry and Strawberry/Rhubarb Jam

12 cups of hauled strawberries (or 10 cups of hauled strawberries and 2 cubs of chopped rhubarb – the rhubarb can be frozen) – cut the strawberries in half
4 cups of sugar for strawberry and 5 cups for strawberry/rhubarb
1 package of liquid pectin (added once the jam reaches 220 F)
1 cup of lemon juice for strawberry and 1/2 cup of lemon juice for strawberry/rhubarb

Put everything (except pectin) in a heavy bottomed large pot. Stir until the mixture reaches a full, rolling boil. Reduce temperature to medium/low. Use a candy or meat thermometer, stir regularly, the jam is ready when it reaches 220 F. Stir in the pectin.
Sterilize 12 jars. Boil lids and rings. Fill jars to and inch from the top. Secure lids. Place in canner and boil for 20 minutes.

Written by Pam