Strawberry-Rhubarb Jam

Makes about 4 cups

Ingredients:

• 4 cups rhubarb sliced to 1/2 inch pieces
• 4 cups sliced strawberries
• 4 cups sugar

Directions:

Put all of the ingredients in a saucepan.  Mix thoroughly.  Let sit on stove (not cooking!) for about 1 hour so it starts to get liquid.  

Bring mixture to boiling and simmer for about 1/2 hour, stirring constantly.

Refrigerator version:  Pour into jars.  Put on lid.  Keep in fridge - lasts about 3 months.

Preserve version:  Pour IMMEDIATELY into sterilized jars, leaving 1/4 inch headspace.  Seal with two-piece lids, and process in a boiling water canner for 5 minutes if you live below 1000 feet altitude and for 10 minutes if you live about 1000 feet.

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