Ingredients

• 1½ pounds red stalks of rhubarb
• 1½ quarts ripe strawberries
• ½ teaspoon butter
• 6 cups sugar
• 6 ounces liquid pectin

Wash and cut rhubarb into 1-inch pieces and blend or grind.

Wash, stem and crush strawberries, one layer at a time, in a saucepan.

Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice.

Measure 3½ cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

Remove from heat, quickly skim off foam and fill hot, sterile jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.

Yield: About 7 ½-pint jars.