Strawberry-Orange Marmalade - cooking recipe

Ingredients

1 3/4 c. prepared fruit (about 1 pt. fully ripe strawberries and 1/2 lb. rhubarb)
4 c. sugar
1 Tbsp. lemon juice
1 pouch Certo fruit pectin

Preparation

Prepare fruit.
Stem and mash one layer at a time.
Measure 1 1/4 cups into large bowl.
Finely grind about 1/2 pound unpeeled rhubarb.
Add to it 1/2 cup strawberries.
Mix sugar into fruit. Stir well.
Let stand 10 minutes.
Add lemon juice to fruit pectin in a small bowl.
Mix well.
Add to fruit.
Stir 3 minutes. Ladle quickly into scalded containers.
Cover at once with tight lids.
Let stand at room temperature 24 hours.
Store in freezer. Small amount may be covered and stored in refrigerator up to 3 weeks.
Makes about 5 to 8 containers.