Name: Rhubarb-Strawberry-Jam
Ingredients: 1 qt Fresh strawberries; 1 lb Rhubarb; 1/4 c Water; 6 1/2 c Sugar; 1 Pouch liquid pectin

I can remember when I was an undergraduate student, how enlightening it was to learn from William Temple that what the Bible means by sin is "self-centeredness." Let me tell you how Temple puts it in his great little book, Christianity in the Social Order. He says, "I am the center of the world I see. And where the horizon is depends on where I stand. Education may make my self-centeredness less disastrous by broadening my horizon of vision. It's like a man climbing a tower who sees further in terms of physical vision while remaining himself the center and the standard of reference. I am the center of the world I see." That's what the Bible means by sin. Luther talks about man curved in on himself. Malcolm Muggeridge talks about the dark little dungeon of my own ego. That is sin, a twist of self-centeredness that has us imprisoned. But God's order is that we love him with all our being, and then that we love our neighbor and put ourselves last. Sin is the reversal of the order.

John Stott

CATEGORY	CUISINE	TAG	YIELD
		Desserts, Jams	6	Servings

INGREDIENTS

1	qt	Fresh strawberries
1	lb	Rhubarb
1/4	c	Water
6 1/2	c	Sugar
1		Pouch liquid pectin

INSTRUCTIONS

1.   Remove caps from strawberries.  Crush berries, one layer at a time.
Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover
and simmer 2 minutes or until soft. Add to the prepared strawberries.
2.   Measure 3 1/2 cup of prepared fruit.  If it measures slightly less,
add water.  Place measured fruit in a 6 or 8- quart saucepan.
3.   Measure sugar exactly and set aside.  Open liquid pectin and set the
pouch upright in a cup.
4.   Stir sugar into prepared fruit.  The saucepan must be no more than
one-third full to allow for a full rolling boil.
5.   Bring to a full rolling boil over high heat. Boil hard 1 minute,
stirring constantly.  Remove from heat.
6.   Stir in pectin at once.  Quickly skim off foam with a large metal
spoon.  Immediately ladle into hot jars, leaving 1/4- inch space at top.
With a damp cloth, wipe jar rims and threads clean.
7.   Immediately cover jars with hot canning lids. Screw bands on firmly.
8.   Place jars in a boiling water bath, carefully setting jars on rack in
canner of boiling water. Cover canner and return water to a boil; boil 5
minutes.
9.   Remove jars from canner and let cool.  Check seals and store in a
cool, dry place.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”