For this strawberry rhubarb jelly recipe combine strawberries, rhubarb, lemon juice and Mrs. Wages® Fruit Pectin Home Jell® in a large saucepan. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil and add butter. Boil hard for 1 minute, stirring constantly.

Remove from heat, skim foam if necessary. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Remove canner from heat, remove lid and let jars sit 5 minutes in canner.

Remove jars from canner, set on a clean towel or rack to cool 12-24 hours. When cool, check seals. Lids should be down in the center or stay down when pressed. Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.

Processing: As published by Mrs. Wages: "Process 10 minutes" (boiling water bath canner) - 10 minutes.