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Rhubarb-strawberry Jam

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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