Cook the strawberries, rhubarb and sugar in a heavy pot over medium heat.
Bring the mixture to a boil, and cook, stirring, until the mixture has reached the jelly point, around 220-degrees. This may take 2 – 3 hours. If your family enjoys a softer spread, cooking until 217 degrees works.
Skim off the foam if necessary. Ladle into sterilized jam jars.
Process the jars for 10 minutes in a boiling water bath.
Yield: About 7 - half pint jars, with some leftover for sampling
Nutritional analysis per tablespoon: 48 calories, 12 grams carbohydrates, less than 1 gram protein, less than 1 gram fat, 1 mg. sodium, .4 grams fiber.