First, peel the freshly cut rhubarb stalks and rinse.
Then cut the rhubarb stalks into 1 inch thick pieces. Place into the jam cooking pot
Clean, rinse and cut the Strawberries into smaller pieces. Add the strawberry to the rhubarb pieces into the jam pot.
Pour sugar over the fresh ingredients into the pot
Mix it all well and keep on the heat until you get a rolling boil. Then take down the heat.
Let the jam simmer until setting point. check if your jam is set by dropping some of the hot jam on a cold plate which you kept in the freezer earlier. Jam setting temperature is 105 Celcius/220 Fahrenheit with a candy thermometer.
You can turn your jam into a smooth consistency by blending it with an immersion blender. Keep your clean sterilized jars ready and pour your jam into the jars. Fill up to the rim. drop some rum or vodka into the lid to kill remaining bacteria etc. Close the jar with the lid tight and turn quickly upside down to create a vacuum.
Leave the jam to cool upside down for 24 hours, then label them with date and details and store in a cool and dry place. Keep in the fridge once opened.