Rhubarb-Strawberry Jam

Ingredients

• 1 lb rhubarb washed trimmed and cut into 14-inch diagonal slices
• 1 pt strawberries wiped clean stemmed and hulled
• 2 12 c granulated sugar

Directions

1. Combine all ingredients in a 2 12-quart souffle dish
2. Cover tightly with microwave plastic wrap
3. Place dish on platter that will fit in your oven
4. Cook at 100 for 10 minutes
5. Uncover and cook for 10 minutes longer
6. If any liquid bubbles out scrape off and put back in bowl
7. Remove from oven divide jam among sterilized jars
8. Seal with 18-inch melted paraffin
9. I freeze the jam and dont use paraffin
10. Makes 4 cups