Rhubarb Strawberry Jam

I went by a farmers market out in Richmond yesterday and picked up some fresh rhubarb. I've been looking forward to making some rhubarb jam this year. I think the last time I had rhubarb was when I was a kid. My Mom would bring some home and my brother and I would take a stalk and dip it into the sugar bowl and chew on it. I think my mom would make some pie out of it. I always remember that lovely tart taste and how much I looked forward to it. This year I wanted to make some jam so I could share with friends and enjoy in the months to come.
I found several recipes for this jam, and decided on a combination of a couple of them. My version came out thick, but not solid. I like it a bit runny, so you can use a spoon to put it on bread or use it in a sauce. If you want a firmer jam just take away some of the rhubarb and make less, this should do the trick.

Recipe

10 Rhubarb stocks
1C Crushed Strawberries
51/2C Sugar
1/2 Lemon(juiced)
1 Package of Pectin

* wash and cut the rhubarb into small chunks. put a small amount of water(enough
to cover pot bottom) in pot and simmer until soft and mushy, remove from heat
* add in berries, lemon juice, and pectin and bring to a boil
* pour in sugar and bring to a boil again
* remove from heat and skim off bubbly bits
* pour into sterilized jars and seal them up
* dip extra strawberries in leftover jam and enjoy