Strawberry Rhubarb Preserve

7 Cups Strawberries, washed and hulls removedcooking the jam

4 Cups Rhubarb, finely chopped

1 box, Sure-Jell

7 cups sugar

Fresh, hand-picked strawberriesRemove hulls from Strawberries, wash and drain.  In a large pot combine rhubarb and strawberries.  Using a potato masher, mash the strawberries.  Turn the heat to medium heat and add the Sure-Jell packet to fruit mixture.  Bring to a rolling boil (when you stir the jam, it should keep on boiling).  Add the sugar and return to a rolling boil.  Allow the Seal to form on the jam jarsBoil for five minutes and then turn off heat.  Add to jam jars, invert for 30 minutes, and turn right side up.  Allow to sit at room temperature for at least 24 hours.

Recipe Notes: Boil the jam jars and metal rings in water to sterilize.  When you add the hot jam, clean top and sides of jar with a damp cloth, place the lid and the ring on top, tighten, and invert the jars to seal.  If you seal the jam properly it can be stored at room temperature.  If not, it should be stored in the refrigerator.