Makes approx 9 – ½ pint jars
Recipe from “Cooking Alaskan, By Alaskans” . pg. 471
1 lb. rhubarb, sliced thin
1 ½ cups mashed strawberries (I used a food processor to chop)
6 ½ cups sugar
1 pouch liquid Certo pectin
¾ cup water
Simmer rhubarb in ¾ cup water until soft (about 10 minutes or less). Add to the rhubarb the strawberries and sugar. Bring to a full rolling boil and boil hard one minute (stir constantly). Take off the heat, add one pouch Certo and mix well. Pour into hot sterilized jars, adjust caps and process in boiling water bath for 15 minutes.