5 c. cooked, mashed rhubarb
4 c. strawberries, mashed (either fresh or frozen)
1 (6 oz.) pkg. strawberry Jello
9 c. sugar

Bring strawberries and rhubarb to a boil in large kettle. Add 9 cups of sugar, boil and stir for 2 minutes. Add the dry 6 ounce of Jello. Stir well. Put into sterilized jars. Keeps well in refrigerator. Makes 7 pints.