1 c. cooked red-stalked rhubarb (takes about 1 lb. plus 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, slice thin. Add water, cover and simmer until tender. Sort and wash strawberries; remove stems and crush. Measure prepared fruit into a large kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil.

Boil hard 1 minute, stirring constantly. Remove from heat, add pectin and alternately stir and skim the jam for 5 minutes. Ladle into hot scalded containers and seal immediately. Makes about 9 (6 ounce) glasses.