Strawberry rhubarb jam

I really want to try this!

This from the Jam & Jelly Times from Sure Jell, Spring 1995 issue: 4 cups prepared fruit (about 1 quart fully ripe strawberries, 1-1/2 lbs. fully ripe rhubarb and 1/2 cup water) 6 cups sugar 1 box Sure Jell Fruit Pectin 1/2 tsp. margarine or butter

Stem and thoroughly crush strawberries, 1 layer at a time. Measure 2-1/4 cups into 6- or 8-quart saucepot. Finely chop rhubarb; do not peel. Place in 2-quart saucepan; add 1/2 cup water. Bring to boil. Reduce heat, cover, and simmer 2 minutes or until rhubarb is soft. Measure 1-3/4 cups into strawberries in saucepot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. (Or follow water bath method recommended by USDA). After jars are cool, check seals.

Makes about 7 (1 cup) jars.

Here is my rhubarb, this is the first year for this plant and I hope to harvest some of it next year!