---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Rhubarb-Strawberry Jam
  Categories: Jelly/jam, Fruits, Canning
       Yield: 6 Servings
 
     3/4 c  Rhubarb, thinly sliced
       1    8oz  can crushed pineapple,
            -unsweetened
       1 qt Strawberries
   6 1/2 c  Sugar
       1    Pouch liquid pectin
            -melted paraffin
 
   1. put rhubarb in very large saucepan or dutch oven
 
   2. drain pineapple juice into pan with rhubarb, bring to a boil. cover
 and
   simmer 2 min. or until rhubarb is tender.
 
   3. Wash berries, remove caps and crush
 
   4. combine with pineapple and rhubarb. measure 3 1/2 c. into same pan.
 add
   sugar and mix well.
 
   5. over high heat, bring to a full rolling boil. boil hard 1 min.,
 stirring
   constantly.
 
   6. remove from heat. immediately add pectin, skim off foam with metal
   spoon. ladle jam into hot jars.
 
   7. pour 1/8 hot paraffin over tops. cover with lids. store in cool,
 dry
   place.
 
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