Rhubarb and Strawberry Jam

• 2 pounds rhubarb, trimmed of any green or soft areas, cut into ½-inch cubes (about 6 cups)
• 1 pound

Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)

Put the rhubarb, strawberries, sugar, and ½ cup water in a wide, 6- to 8-quart preserving pan. Cook over medium-high heat, stirring frequently, until the juic