1 qt Fresh strawberries
1 lb Rhubarb
1/4 c  Water
6 1/2 c  Sugar
1    Pouch liquid pectin

1. Remove caps from strawberries. Crush berries, one layer at a time.
Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover
and simmer 2 minutes or until soft. Add to the prepared strawberries.

2. Measure 3 1/2 cup of prepared fruit. If it measures slightly less,
add water. Place measured fruit in a 6 or 8- quart saucepan.

3. Measure sugar exactly and set aside. Open liquid pectin and set the
pouch upright in a cup.

4. Stir sugar into prepared fruit. The saucepan must be no more than
one-third full to allow for a full rolling boil.

5. Bring to a full rolling boil over high heat. Boil hard 1 minute,
stirring constantly. Remove from heat.

6. Stir in pectin at once. Quickly skim off foam with a large metal
spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top.
With a damp cloth, wipe jar rims and threads clean.

7. Immediately cover jars with hot canning lids. Screw bands on firmly.

8. Place jars in a boiling water bath, carefully setting jars on rack in
canner of boiling water. Cover canner and return water to a boil; boil 5
minutes.

9. Remove jars from canner and let cool. Check seals and store in a
cool, dry place.