1 c. cooked red stalked rhubarb (takes about 1 lb. rhubarb & 1/4 c. water)
2 1/2 c. crushed strawberries (takes about 1 1/2 qt. boxes strawberries)
6 1/2 c. sugar
1/2 bottle liquid pectin

To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add the water. Cover and simmer until rhubarb is tender (about 1 minute). Sort and wash fully ripe strawberries; remove stems and caps, crush the berries.

To make jam: Measure prepared rhubarb and strawberries into a kettle. Add the 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 the pectin and alternately skim and stir the jam for 5 minutes. Ladle into hot containers and seal immediately. Makes 9 (6 ounce) glasses.