Cut rhubarb stalk into 1/2 inch pieces. Place in a pot with water and 1/8 cup lemon juice.
Bring to a simmer covered. Simmer until rhubarb becomes soft.
Crush strawberries in a mixing bowl.
You will need 6 cups total between the simmered rhubarb, and the crushed strawberries. Including all liquid.
Put fruit in a large saucepot. Mix in rest of lemon juice and pectin.
Meanwhile, place canning lids in a small saucepan. Cover with water. Bring to a simmer and hold.
Bring to a rapid boil on medium high heat. Stirring constantly.
Slowly mix in sugar. Bring back to a rapid boil. When stirring doesn't stop the boiling, set a timer for 4 minutes. Stir constantly.
Remove from heat and quickly pour into sterilized jars.
Wipe rim of jars with a damp cloth
Immediately put on hot lids and rings. Use oven mitts. Screw rings on tightly.
Turn upside down onto a dry towel. Let sit for 5 minutes.
After that turn right side up. Let sit on towel until they are cooled. They will seal when they cool.
Let set up overnight. Refrigerate after opening
Enjoy
