3 1/2 c. prepared fruit
1 lb. red-stalked rhubarb
1/4 c. water
1 qt. fully ripened strawberries
6 1/2 c. sugar
1/2 bottle liquid fruit pectin

Prepare fruit by chopping rhubarb. Add 1/4 cup water and simmer, covered, until rhubarb is salt, about 1 minute. Thoroughly crush one layer at a time quart of strawberries. Combine fruit and measure 3 1/2 cups into large saucepan. Mix sugar into fruit in saucepan. Place over high heat, bring to a full boil - boil hard for 1 minute, stirring constantly. Remove from heat and stir in fruit pectin. Skim off foam with metal spoon then stir in skim for 5 minutes. Cover to prevent floating fruit. Pour into glass jars, cover with 1/8 inch hot paraffin.