4 cups rhubarb, thinly sliced
2 T lemon juice
4 cups of fresh strawberries, sliced
10 cups of sugar
2 pkgs of fruit pectin
1/2 t. butter (keeps jam from getting too foamy)

In large kettle combine all ingredients except sugar.  Bring mixture to a full boil. Add sugar and keep stirring till sugar is fully dissolved.  Return to boil and boil for one minute.  Keep stirring.  Remove from burner and skim off the foam with a spoon.

Spoon hot jam into hot pink or half pint canning jars.  I like to pour the jam into a glass 4 cup measuring cuo first, then pour into jars as this makes jam easier to pour.   Leave 1/4" of space at the top.  Wipe jar rims clean and screw lids on firmly.  Place the jars in boiling water canner on high.  When water begins to boil, set timer and boil for 5 minutes.  Remove from canner and cool on racks.  Try not to disturb jam til it is cool.  It may take several hours to set.

Should make about 12 half pint jars.