Cut up the strawberries and rhubarb into small chunks (about ½ -1/4 inch pieces)
In a glass bowl combine the chopped strawberries, rhubarb, sugar, and lemon juice. Mix well, and let sit for a couple of hours or overnight, to allow all the juices to come out
Transfer the fruit mix to a saucepan, and cook over medium heat
If needed take the foam off, it is optional, since the foam will reduce some over the cooking time
Keep cooking, and stirring until the mixture thickens to your liking, I cooked mine for 20 minutes
Ladle into clean jars
Cover with lids and screw on bands finger tight
Process in a water bath or steam canner for 20 minutes
Recipe by Northern Homestead at https://northernhomestead.com/strawberry-rhubarb-jam-recipe/