2 pts. strawberries, cleaned, slice lg. ones if necessary
4 c. rhubarb (fresh or frozen), cut into 1/2" pieces
1 (3/4 oz.) pkg. fruit pectin
1 1/2 c. sugar
1 tbsp. liquid or granulated sugar substitute

In large saucepan, crush strawberries slightly. Add rhubarb, pectin, sugar and sugar substitute. Bring to full boil; boil 5 to 10 minutes until mixture is desired thickness, stir occasionally. Remove from heat; skim off foam. Stir, then pour into hot, sterile half pint canning jars to 1" from top. Yield: 5 to 6 half pints.