Ingredients
6 pts. strawberries
12 C. rhubarb sliced in 1/2" slices
2 boxes of Surejell pectin
5 T. lemon juice
2 3/4 C. agave syrup
Preparation
Wash & stem strawberries & place in a very large stainless pan. Mash strawberries with a potato masher. Add remaining ingredients Mix well. Cook on med high stirring constantly until the mixture comes to a complete rolling boil. Skim off foam that comes to the top. Boil 1 minute longer. Remove from heat & immediately put in canning jars and process. If freezing the jam, cool then place in freezer containers & freeze.
