2½ cups crushed strawberries
2 cups finely chopped rhubarb
½ cup water
6½ cups sugar
1 pouch liquid Certo (pectin)
½ teaspoon butter
Place rhubarb and water in a large sauce pan or pot. Bring to a boil, reduce heat, cover and simmer until rhubarb is soft about 10 minutes.
Add crushed strawberries to the pan. Also, stir in the sugar and butter into the rhubarb. Bring the mixture to a full rolling boil on a high heat and boil for 2 minutes while stirring constantly. Add the pectin to the mixture and return to a full boil for two minutes while again stirring constantly. Ladle into clean plastic containers with tight fitting lids. Let sit at room temperature for 24 hours until set (jelled) and then refrigerate or freeze.
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