Rick, My husband's favorite is also strawberry rhubarb and the rhubarb this year was awful so that is why I tried the cranberry. This works using frozen berries too. Here is what I did: 3 cups strawberries, stemmed 2 cups cranberries picked over 1/4 cup lemon or orange juice (both work, orange provides more actual flavor, lemon is a little less noticeable) Heat berries and juice in saucepot, crushing with potato masher. Cook over medium heat till cranberries pop, adding tablespoon or two of water if the fruit is not juicy enough, stir often. Bring to a boil over high heat, add 6 cups sugar, boil 1 minute, stirring constantly. Stir in box of powdered fruit pectin, and boil one more minute, stirring constantly. Then put into sterilized jars and process 10 minutes, or refrigerate or freeze. You can also use no sugar added pectin and splenda, following the directions on the package of pectin. Hope you enjoy it, let me know how it comes out for you! Thanks for sharing! We love this community of customer/bakers (and jam makers!)! Irene @ KAF

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