1 quart gooseberries

1 pound rhubarb

6 cups sugar

1 pouch liquid certo

1. Crush or grind gooseberries.

2. Chop rhubarb fine.

3. Combine fruits and if necessary add water to make 4 cups.

4. Measure sugar and fruit into a large saucepan and mix well.

5. Bring to a full rolling boil and stirring constantly boil hard for 1 minute.

6. Remove from heat and stir in certo. Pour quickly into sterilized jars and seal.