2 lbs strawberries (4 cups mashed)
2 lbs rhubarb (8 cups ½” pieces)
6 cups sugar
Wash fruit. Cut rhubarb into 1/2” pieces. Cover rhubarb with half (3 cups) of the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining (3 cups) sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick, pour into sterilized pint jars within ¼” of top. Put on lid and screw on band firmly tight. Process in boiling water bath 10 minutes. Makes 5 pints.