This is a very easy and good recipe. I don’t like to make it to chucky, so while it is cooking I use my stick blender to puree it a little bit. If you do this be very careful as the jam is very hot and can splatter.
4 Cups of crushed strawberries
8 cups rhubarb, cut in ½ inch pieces.
6 cups sugar
Place rhubarb in a 6 to 8 quart pan and pour 3 cups sugar over it. Let stand 3 to 4 hours. Add strawberries and remaining 3 cups of sugar, Stir mixture over low heat until sugar is dissolved increase heat to high, bring to a boil and cook to jelly stage (220 F.) approximately 20 to 25 minutes, stirring constantly. Fill sterilized half-pint of pint jars with the jam, leaving ¼-inch headspace. Wipe jars tops clean. Place hot lids on jam and screw bands on firmly. Process in a boiling water canner for 15 minutes.
6 to 7 half pints, or 3 to 4 pints