Oma Overfield's Strawberry Rhubarb Jam

(this is one of my alll time favorites!)

Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin

In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.

Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.