Strawberry and Rhubarb Jam (Québec)

A staple in Québec pantries, this recipe is quick and easy to make for those long winters.

3 cups strawberries, crushed (preferably summer fresh)
2 cups rhubarb, sliced (preferably summer fresh)
7 cups sugar
1-3 oz box liquid fruit pectin

Let jars, rims and lids stand in hot water until they are ready to be filled.

Measure the Strawberries and Rhubarb into a 6-8 quart saucepan. Stir pectin into fruit.

Bring to a rolling boil. Using a blender wand or hand masher break up the rhubarb. Add sugar. Return to a full boil and boil 1 minute. (It will increase in size.).

After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top. Put rims and seals on jar and tighten as much as possible. Invert jars for 5 minutes then turn upright.

Let sit for 24 hours before serving.