1 c. cooked red-stalked rhubarb (about 1 lb. rhubarb and 1/4 c. water)
2 1/2 c. crushed strawberries (about 1 1/2 qts.)
6 1/2 c. sugar
1/2 bottle liquid pectin

Wash rhubarb and slice thin or chop, do not peel. Add water, cover and simmer until rhubarb is tender (about 1 minute). Sort and wash fully ripe strawberries. Remove stems and caps. Crush. Measure prepared rhubarb and strawberry into a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat, add pectin, and alternately skim and stir the jam for 5 minutes. Ladle into hot containers and seal immediately. Makes about 9 (6 ounce) glasses of jam.