Step 1

Wash and clean fresh strawberries or thaw frozen strawberries.

Step 2

In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.

Step 3

Place strawberries in a 9x13 casserole dish or baking pan so they're easy to mash. Use a potato masher or fork to squish them to your desired size (they will be exactly as you mash them since they don't get cooked). I don't recommend using a blender or food processor as they get too liquidy.

Step 4

Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.

Step 5

When finished, you should have 4 cups (1 L) of crushed fruit.

Step 6

In separate small bowl, mix sugar and pectin.

Step 7

Add pectin to fruit. Stir until pectin is completely dissolved, about 3 minutes.

Step 8

Pour into clean jars or plastic freezer containers leaving a ½ inch (1.2 cm) headspace to allow for expansion.

Step 9

Wipe rim with clean cloth and seal.

Step 10

Let stand for 30 minutes to set.

Step 11

Keep in fridge for 3 weeks or in freezer for 1 year or longer.