Chop the strawberries into quarters, and the rhubarb into tiny pieces if using.

Combine all ingredients in a large pot over medium high heat.

Stir until the sugar has dissolved, about 5-6 minutes.

Reduce heat to medium to continue cooking until thickened, stirring occasionally to prevent any burning at the bottom of the pot. This takes about 15-20 minutes.

Traditionally, I would suggest using a candy thermometer to ensure the jam reaches 200-220F. However, you can also use the back of the spoon test by seeing if a line created by your finger in the jam on the back of spoon keeps it's shape or if it's still runny.

Store the jam in clean, glass jars. Let cool completely at room temperature then store in the fridge until up to 3-4 weeks - if it even lasts that long!