Easy Strawberry-Rhubarb Jam

Cook the jam:
1 Gather all of the ingredients into a saucepan. Turn the heat to medium-high and stir to combine everything.
Simmer the jam:
3 Once the jam begins to bubble, reduce heat to low and simmer for 45 minutes to 1 hour 30 minutes. Add more water, as needed. Stir the mixture occasionally to prevent it from stirring. Be sure to cook the jam long enough that the rhubarb softens and the jam thickens. Taste and add more sugar, if needed.
Store:
5 Once the jam is thickened, turn off the heat. Allow the jam to cool completely. Store in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. Enjoy!