Instructions: Follow manufacturers directions for preparing home canning jars and two-piece vacuum caps.

Crush strawberries and measure 4 cups. Finely chop rhubarb and measure 2 1/2 cups.

Combine strawberries, rhubarb, ginger and lemon juice in a large saucepot. Stir in Fruit Jell pectin. Bring mixture to a boil over high heat, stirring constantly. Add sugar. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner. For altitude adjustment increase processing as indicated: 1,001 to 3,000 ft - 5 minutes; 3,001 to 6,000 ft - 10 minutes; 6,001 to 8,000 ft - 15 minutes; 8,001 to 10,000 ft - 20 minutes.

This recipe yields about 6 half-pints.

Yield: 6 half-pints

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