---------- Recipe via Meal-Master (tm) v8.05
       Title: Rhubarb-Strawberry Jam
  Categories: Jelly/jam, Fruits, Canning
       Yield: 6 Servings
     3/4 c  Rhubarb, thinly sliced
       1    8oz  can crushed pineapple,
       1 qt Strawberries
   6 1/2 c  Sugar
       1    Pouch liquid pectin
            -melted paraffin
   1. put rhubarb in very large saucepan or dutch oven
   2. drain pineapple juice into pan with rhubarb, bring to a boil. cover
   simmer 2 min. or until rhubarb is tender.
   3. Wash berries, remove caps and crush
   4. combine with pineapple and rhubarb. measure 3 1/2 c. into same pan.
   sugar and mix well.
   5. over high heat, bring to a full rolling boil. boil hard 1 min.,
   6. remove from heat. immediately add pectin, skim off foam with metal
   spoon. ladle jam into hot jars.
   7. pour 1/8 hot paraffin over tops. cover with lids. store in cool,