1-1/4 cups strawberries
1/2 cup rhubarb
4 cups sugar
1 pouch CERTO Fruit Pectin
1 Tbsp. fresh lemon juice

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Measure crushed strawberries and finely chopped rhubarb into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.

Mix pectin and lemon juice in small bowl. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals will remain.)

Fill all containers to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Yield Amount:
6 (1-cup)