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4 c. strawberries
1 c. sugar
1/4 c. water
2 tsp. lemon juice
6 c. rhubarb

Cut rhubarb in 1 inch pieces. Cut berries in half. Combine all ingredients in Dutch oven. Bring to a boil and boil for 1/2 a minute. Pack into hot jars (fruit and syrup) leaving 1/2 inch head space. Adjust lids and process in boiling water (pints) for 15 minutes. Double recipe for 7 pints. One whole day in June for strawberry picking and canning.