---------- 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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