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Strawberry-Rhubarb Jam


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  • 2 c. finely chopped rhubarb
  • 2 c. crushed strawberries
  • 1 pkg. Sure Jell
  • 5-1/2 c. sugar
  • 1 T. lemon juice
  • 1 t. butter



Step 1

Mix rhubarb, strawberries, & lemon juice with Sure-Jell. Cook untill fruit is done. Add sugar & butter & cook until mixture comes to a rapid boil. Cook for exactly 1 minute. Pour into prepared glass jars & cool. Refrigerate or freeze for up to 3 months. Butter keeps the foam down.

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