INGREDIENTS

INSTRUCTIONS

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. 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. Measure sugar exactly and set aside.  Open liquid pectin  and
set the pouch upright in a cup. Stir sugar into prepared fruit.  The
saucepan must be no more than one-third full to allow for a full
rolling boil. Bring to a full rolling boil over high heat. Boil hard  1
minute, stirring constantly. Remove from heat. 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. Immediately cover jars with  hot canning lids.
Screw bands on firmly. 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.  Remove jars from canner and
let cool. Check seals and store in a  cool, dry place.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 862
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.7mg
Potassium: 260.9mg
Carbohydrates: 222g
Fiber: 1.9g
Sugar: 218.3g
Protein: <1g