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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
put rhubarb in very large saucepan or dutch oven
drain pineapple juice into pan with rhubarb, bring to a boil. cover and simmer 2 min. or until rhubarb is tender.
Wash berries, remove caps and crush
combine with pineapple and rhubarb. measure 3 1/2 c. into same pan. add sugar and mix well.
over high heat, bring to a full rolling boil. boil hard 1 min., stirring constantly.
remove from heat. immediately add pectin, skim off foam with metal spoon. ladle jam into hot jars.
pour 1/8" hot paraffin over tops. cover with lids. store in cool, dry place.
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