Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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