4 c. chopped rhubarb
6 c. sugar
1 pt. fresh strawberries OR
1 1/2 boxes frozen strawberries
Paraffin for sealing jam jars

Mix all ingredients thoroughly in a large sauce pan and bring to a rolling boil over medium heat. Let the jam boil for 4 minutes. Take off the heat and add 3 more cups sugar, stirring well. Put the pan back on the heat and bring the jam to a rolling boil again. Boil for 4 more minutes. Remove from heat and ladle the jam into clean prepared canning jars. When the jam is cool top all jars with 1/4 inch layer of paraffin.