Bernardin Home Canning: Because You Can: Strawberry Rhubarb Spring Festival Jam

Ingredients

• 3 1/2 cups (875 ml) crushed strawberries, about 2 quarts
• 1 cup (250 ml) finely chopped rhubarb
• 1-2 tsp (5-10 ml) finely grated lemon rind, about 1 lemon
• 1/4 cup (50 ml) bottled lemon or lime juice
• 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
• 5 - 1/4 cups (1300 ml) granulated sugar