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Strawberry Rhubarb Jam

Bring to a full ROLLING Boil that doesn’t stop when stirred.  Stir constantly while over heat.

  • 4 cups rhubarb, chopped small
  • 1 cup chopped stawberries
  • 1 cup pineapples, crushed from a can
  • 4 cups sugar

Stir in:

  • 1 small strawberry jello
  • 2 TB butter

Boil 4 minutes.

Remove from heat, skim off any foam.  Fill hot, clean jars to 1/2 inch from top. Wipe rim with clean, hot cloth.  Put on hot lid and band, invert jar for 5 minutes, then turn upright.  Do not move jars until they have cooled completely.

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