Strawberry Rhubarb Jam

2 cups prepared strawberries
2 cups prepare rhubarb
1/4 cup lemon juice
5 1/2 cup sugar
1 box pectin

Hull strawberries,rinse and crush.
Finely chop rhubarb.
In a 8 qt. saucepan add fruit, lemon juice and pectin.
Measure sugar in a bowl and set aside.
Bring fruit mixture to a boil over high heat, stirring constantly.
Stir in sugar.
Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle into hot sterlized jars leaving 1/4" head space.
Adjust caps.
Process 10 minutes in a boiling-water canner.
Let jam cool 12 -24 hours.