INGREDIENTS

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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