Rhubarb Strawberry Jam Recipe

1 quart fresh strawberries
1 lb rhubarb
1/4 cup water
6 1/2 cup sugar
1  pouch liquid pectin

1.   Remove caps from strawberries.  Crush berries, one layer at a time.
Trim (do not peel) rhubarb.  Thinly slice or chop stalks.  Add water.
Cover and simmer 2 minutes or until soft.  Add to the prepared strawberries.

2.   Measure 3 1/2 cup of prepared fruit.  If it measures slightly
less,   add water.  Place measured fruit in a 6 or 8- quart saucepan.

3.   Measure sugar exactly and set aside.  Open liquid pectin and
set the  pouch upright in a cup.

4.   Stir sugar into prepared fruit.  The saucepan must be no more
than    one-third full to allow for a full rolling boil.

5.   Bring to a full rolling boil over high heat.  Boil hard 1
minute,     stirring constantly.  Remove from heat.

6.   Stir in pectin at once.  Quickly skim off foam with a
large metal     spoon.  Immediately ladle into hot jars, leaving 1/4- inch
space at top.   With a damp cloth, wipe jar rims and threads clean.

7.   Immediately cover jars with hot canning lids.  Screw
bands on firmly.
8.   Place jars in a boiling water bath, carefully setting
jars on rack in canner of boiling water.  Cover canner and return water to
a boil; boil 5  minutes.

9.   Remove jars from canner and let cool.  Check seals
and store in a cool, dry place.

Ripe Grape Jam

4 1/2 cup prepared fruit
1/2 cup water
7 cup sugar
1/2  bottle fruit pectin

Use only fully ripened grapes.  Separate skins and pulp.  Simmer pulp 5
minutes.  Remove seeds by sieving.  Crush skins.  Add pulp. Add water and
stir until mixture boils.  Cover, and simmer slowly 30 minutes. Measure
fruit into large kettle.  Add sugar. Mix well. Heat rapidly to full
rolling boil.  Stir constantly before and while boiling. Boil hard 1 minute.
Remove from fire. Stir in fruit pectin. Skim.