Strawberry-Rhubarb Jam

Combine fruit and sugar in large heavy saucepan.

Bring to full rolling boil on high heat; cook 1 min., stirring constantly. Remove from heat. Immediately stir in pectin. Stir 5 min. to prevent fruit from floating to top, skimming off foam as needed.

Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.