We give each of our guests a jar of jam to take home with them to remind them of the mouth-watering smells and tastes of Hill Farm Inn. We have a large rhubarb patch, and I freeze enough rhubarb over the summer so that I can make the jam year-round, something I've enjoyed doing since I grew up on a farm in Oregon many years ago.

Ingredients

1 pound fresh rhubarb

1 pound box commercially frozen sliced, sweetened strawberries

5-1/2 cups sugar (2 pounds, 7 ounces)

1 pouch CERTO liquid fruit pectin

Clean and dice rhubarb. Put in saucepan with 1/4 cup water and simmer until rhubarb is soft, about 5 minutes. Thaw strawberries and mash with potato masher or in food processor. If using food processor, be sure to pulse and chop, not puree.

Put rhubarb and strawberries in a 6- or 8-quart sauce pot. Stir sugar into fruit mixture. Bring mixture to full rolling boil on high heat, stirring constantly.

Open CERTO pouch and quickly stir contents into fruit mixture. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

Remove from heat. Using metal spoon, skim off any foam. Immediately fill jars to within 1/8 inch of top rim and seal, following manufacturer's directions.

Makes: 6 or more 8-ounce jars

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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