This strawberry rhubarb jam recipe can be made with fresh or frozen rhubarb and your choice of fresh or frozen strawberries

1-¼ lbs strawberries  1 -¼ lbs Rhubarb 5 ½ Tbsps. Ball® Classic Pectin 3 ½ cups sugar 1 teaspoon Vanilla Extract 1 teaspoon butter

Crush strawberries and slice rhubarb into ½ inch pieces.

In a heavy bottom pot combine the strawberries, sliced rhubarb and stir in pectin.

Turn heat to medium and bring mixture to a simmer to help soften rhubarb.

Bring to a full rolling boil that cannot be stirred down, stirring constantly.

Add sugar, vanilla and butter all at once, stirring to dissolve the sugar.

Return jam to a full rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat and ladle hot jam into a hot jar leaving a ¼ inch headspace.

Wipe jar rim, apply band, adjust to fingertip tight. Place jar in boiling water canner.

Process jars 10 minutes,