1 C crushed strawberries
1 C rhubarb (cooked down)
4 C Sugar (2/2 regular:Splenda)
1.75 oz package of pectin
3/4 C Water
Mix fruit with sugar and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a biol over medium-high heat, and boil for 1 minute. Stir the boiling water in with the fruit.
If using Mason Jars: Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers and leave for 24 hours. Place into the freezer and store frozen until ready to use.
They now make plastic "canning" containers which are much nicer and easier to use!
