Strawberry Rhubarb Jam Recipe

Wash fruit. Mash strawberries and measure. Finely chop rhubarb in a food processor and measure. In a 8 quart saucepan add fruit, lemon juice and pectin. In a bowl measure sugar and set aside. Bring fruit mixture to a full boil stirring constantly. Stir in sugar and return to a full rolling boil and boil for 1 minute stirring constantly. Remove from heat and skim off foam. Ladle into hot sterl jars leaving 1/4" headspace. Adjust caps. Process in a water bath 10 minutes. Let jam set and cool 24 hours.