You may not consider yourself a jam maker, but with this crazy simple and delicious recipe, it would be a shame not to wear those shoes...
(yield: 2 cups)
2 pints strawberries, hulled & halved
2 stalks rhubarb, diced into 1-inch pieces
1 1/4 cup sugar
Place all ingredients into a medium saucepan and bring to a simmer, stirring. Reduce heat to low and cook, stirring occasionally, 45 minutes.
Meanwhile, sterilize 4, 4-oz (or 2, 8-oz) glass jars along with their rings and lids by boiling in a pot of water for 10 minutes. Remove onto a paper-towel lined surface and let air dry.
Fill jars with jam, leaving 1/2-inch of space at the top. Secure lids and submerge jars into boiling water for another 10 minutes. Remove and let stand at room temperature for 24 hours.