3 c. strawberries
3 c. diced rhubarb
6 c. sugar

Mash berries. Combine with rhubarb. Add 4 cups sugar. Cook at rolling boil 4 minutes. Add remaining sugar; boil again for 4 minutes. Pour into hot sterilized jars; seal. Makes 2 1/2 pints. Longer cooking will thicken this runny jam. Good on cake or ice cream.