A tasty combination of strawberries and rhubarb in a traditional jam.
Stem and thoroughly crush strawberries, 1 cup at a time. Measure 2 1/4 cups into 6- or 8- quart saucepot. Finely chop rhubarb; do not peel. Place in 2 quart saucepan. Add ½ cup water. Bring to boil. Reduce heat; cover and simmer 2 minutes or until rhubarb is soft. Measure 1 ¾ cups into sauce pot.
Prepare jars. Keep lids hot until ready to fill jars.
Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat; skim off any foam with a metal spoon.
Ladle into prepared jars, filling to within 1/4 inch of top. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals.
Makes about 7 (1 cup) jars.