Making the Jam

• Chop rhubarb and strawberries into small ¼ inch pieces. Place them in a large bowl to ensure even mixing and delightful texture.
• Add sugar to the chopped fruits and stir gently to coat them well. Let it sit for a few moments; this allows the juices to begin to release.
• Mix in the lemon juice, giving your jam a vibrant flavor boost.
• Cover the bowl and refrigerate for 8-24 hours. Stir once or twice during this time.
• Combine the rhubarb and strawberries along with all the juice into a large pot.
• Heat the mixture over medium heat until it comes to a boil. Then, lower the heat to medium-low and maintain a simmer, stirring often.
• Cook until the jam reaches the gelling stage. Test this through various methods.
• Transfer the fully set jam into clean canning jars.
• After reaching the gelling stage, remove from heat and fill the jars, leaving a ¼ inch headspace.
• Remove air bubbles and wipe down the jar rims before placing lids on securely.
• Boil the jars in a canning pot, ensuring they're covered with at least 1 inch of water.
• Process half-pint and pint-sized jars for 15 minutes.
• Turn off the heat, remove the pot lid, and wait 5 minutes before lifting your jars from the canner.
• Cool the filled jars on a rack on your countertop for about 12 hours.