2 cups prepared strawberries
 2 cups prepare rhubarb
 1/4 cup lemon juice
 5 1/2 cup sugar
 1 box pectin
 Hull strawberries,rinse and crush.
 Finely chop rhubarb. 
 In a 8 qt. saucepan add fruit, lemon juice and pectin. 
 Measure sugar in a bowl and set aside. 
 Bring fruit mixture to a boil over high heat, stirring constantly. 
 Stir in sugar. 
 Return to a full rolling boil and boil for 1 minute, stirring constantly. 
 Remove from heat.
 Skim off foam. 
 Ladle into hot sterlized jars leaving 1/4 head space.
 Adjust caps.
 Process 10 minutes in a boiling-water canner.
 Let jam cool 12 -24 hours.