Strawberry Rhubarb Jam with Pectin

Instructions:

1. Wash and dry the strawberries and rhubarb thoroughly. Chop the rhubarb into uniform 1/2 inch pieces.
2. Combine the strawberries, rhubarb, and lemon juice in a large, heavy-bottomed stainless steel pot, stirring gently.
3. Stir in the powdered fruit pectin and bring the mixture to a full rolling boil over high heat.
4. Gradually add the granulated sugar, stirring constantly to ensure it dissolves.
5. Once the mixture returns to a boil, add the unsalted butter.
6. Continue boiling rapidly for 1-2 minutes until the mixture reaches 220°F (104°C) or passes the jam plate test.
7. Ladle the hot jam into sterilized half-pint canning jars, leaving 1/4 inch (6mm) of headspace.
8. Wipe the rims clean, apply lids, and screw on the rings.
9. Process the jars in a water bath canner for 10 minutes.
10. Remove jars and let them cool undisturbed for 24 hours to allow the seal to set.