...1 lb. chopped rhubarb
...2 lb. strawberries
...6 1/2 C. Sugar
...1/2 c. water
...1 packet liquid fruit pectin (I used Sure Jell Certo)
...so they resemble something like this. I used a potato masher and it worked wonderfully. Sadly, upon finishing the mashing, these eerily reminded me of the strawberries that my high school served with lunch often. Set aside.
Next, place rhubarb in the biggest saucepan you own (seriously. I used the one that I cook spaghetti in, and it was just barely big enough once everything got in there) with 1/2 cup water. Bring to a boil, about three minutes, until rhubarb is soft. Add strawberries & sugar. Cook over high heat, stirring constantly until it comes to a rolling boil. Let boil for two minutes. Quickly add packet of pectin to the boiling mixture, and stir in. Resume to boil for one minute. Quickly pour finished jam into jars or containers (if canning, insert that process here). Let stand to cool for an hour or so and thicken up. Thickening process could take several days in refrigerator. Store in refrigerator or freezer (unless you canned). ENJOY!!!
YUUMMM!! This was delicious! And super easy too! I'm going to repeat this process once other fruits are in season so we have a wide variety of jams for the year to come, as well as some extras to give as gifts. I'm excited that this process turned out to be so easy!