Rhubarb and strawberry jam

Mix sugar and pectin and rhubarb. Cover and refrigerate until sugar starts dissolving or overnight.

Transfer to maslim pan and stir until sugar dissolved. Simmer stirring occasionally until rhubarb soft and mixture has thickened. Should be close to setting temperature

Add hulled strawberries and let it simmer for about 12 minutes or until setting point.

Check it wrinkles when you push a drop of jam in a cold plate.

Let it rest for about 15 minutes. Remove any foam from surface

Stir and pot in warm sterilised jars

Seal and label