Rhubarb-Strawberry Jam

Mix equal parts sugar, 1/2" chunks rhubarb, and sliced strawberries in a saucepan large enough to allow for simmering and let sit on cold burner for one hour to bring out the juice.

Bring mixture to boiling and cook for about 1/2 hour, maintaining a simmer or gentle boil, stirring constantly to prevent scorching.
Fruit should be thickened.
Pour into jam jars and seal or pour into jelly jars and seal with paraffin.

Mixture will cook down to about 1/3 the original volume (4 cups each ingredient will yield about four 1/2-pint jars).
[I suggest processing in a boiling water bath or freezing the jam to prevent spoilage.]