2 cups of crushed hulled strawberries
2 cups of chopped rhubarb
4 tbsp of lemon juice
1 package of regular powdered pectin
5 1/2 cups of sugar
Optional: Pat of butter to reduce foaming
1: Get your canner ready and let your jars be boiling while you are getting everything else done. Get lids simmering in hot water
2: In a heave stainless steel pot, mix strawberries, rhubarb, lemon juice and pectin and butter if using. Mix well and bring to a boil over high heat. Should be a boil that can't be stirred down.
3: Add sugar all at once and return to a boil. Boil hard stirring constantly for 1 minute.
4: Remove from heat and skim off any foam.
5: Ladle into hot jars. Place lids on jar and tighten down.
6: Process in water bath canner for 10 minutes
7: Remove lid and let sit for 5 minutes
8: Place jars on counter to cool for 24 hours
9: Lable and store in a cool dark place.