6 c. rhubarb (2 lbs., 1/2 inch slices)
7 c. sugar
6 c. whole strawberries

Wash and trim rhubarb, cut, don't peel into pieces. Place in 4 quart saucepan. Add 3 1/2 cups of sugar. Allow to stand 2 hours. Clean and hull strawberries. Add them and the remaining sugar (3 1/2 cups) to the rhubarb. Let stand 30 minutes. Bring to a rolling boil, stirring, for 10 minutes. Pour into jelly jars and add hot wax to seal.