Laurie's Strawberry Rhubarb Jam Makes 6 pints! 4 cups strawberries (quartered) 4 cups rhubarb (rough chopped) 9 cups sugar 1/2 cup lemon juice 2 boxes of pectin In a sauce pan, cook all ingredients except sugar until boiling. Then add sugar, stirring occassionally until strawberries and rhubarb have broken down and are fairly smooth. Add to sterilized jars with sterilized lids and rings. Waterbath can for 10 minutes.