Strawberry Rhubarb Jam

This recipe differs from last years version in one big way. It has more Strawberry's than Rhubarb, whereas last time it had more Rhubarb than Berry. I would say this is a true Strawberry Rhubarb jam and last year you could just switch those words around.
I made two batches just to see the difference between local BC berries and imported berries from California. The local variety tended to be much smaller than the imported and they were darker in colour with very dark flesh. The California berries were very large and hard with white flesh inside. There were more seeds on the imported berries and the local strawberries were juicier and tastier all around. I will do a taste test once both batches set and cool.

Recipe
2C Crushed Hulled Strawberries
2C Finely Chopped Rhubarb
1 Lemon(juiced)
1Pkg Pectin
5 1/2C Sugar

*Combine Rhubarb and crushed Berries, add in Lemon Juice
and Pectin. Bring to a full boil.
*Add Sugar and return to a full boil. Boil hard stirring for one min.
*Remove from heat and skim off foam
*Place in sterilized jars and seal.

tip: Put the chopped Rhubarb in the microwave for 2 to 3 min to soften before cooking. This will help them break down faster as they are very stringy.
You can add 1/4tsp of butter or margarine to the fruit before you cook to lessen the amount of foaming.
I like to use a pastry cutter in a bowl to crush the fruit, its very quick.