Rhubarb-Strawberry Jelly

In a very large pot boil rhubarb with the water until rhubarb is soft. Add the strawberries and mash together.

Place in a double layer of cheesecloth placed over a bowl and let it drain overnight. Or you can use a strainer with a berry screen to separate the pulp and seeds from the juice.

Measure and use 7 cups of the juice. In a large pot bring juice and pectin to a hard boil over high heat. Add sugar all at once and bring to a full rolling boil for 1 minute.

Ladle directly into sterilized canning jars and seal with clean lids. Process according to standard safe canning procedures or refrigerate until using.

Yield: about 12 cups.