4 c. strawberries, washed and stemmed
1 lb. rhubarb
1/4 c. lemon juice
1 pkg. powdered pectin
5 1/2 c. sugar

Crush strawberries; place in large saucepan. Wash rhubarb; remove and discard leaves. Finely chop rhubarb. Measure 2 cups chopped rhubarb into saucepot with strawberries. Add lemon juice and pectin. Bring to full rolling boil over high heat.

Add sugar; return to a full boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yields about 6 half-pints.