1 qt Fresh strawberries

1 lb Rhubarb

1/4 c Water

6 1/2 c Sugar

1 Pouch liquid pectin

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.