Strawberry-Rhubarb Jam

6 cups rhubarb, cut into small pieces (1 1/2 pounds)
3 cups hulled and halved strawberries
juice of 2 oranges (or a fair amount of zest)
1/2 cups lemon juice
4 - 6 cups sugar (taste)
1 pouch liquid fruit pectin
Check out Jam Basics before beginning (click here).

Combine all together in a large non-reactive pot (big dutch oven).  Cook over medium heat until the mixture becomes translucent and 1 tsp jam mounds on a chilled plate (10 - 15 minutes).  Skim foam, and add liquid pectin.  Boil one minute and remove from heat.

Process for 10 minutes.