Wash and chop rhubarb into 1/2" slices.

Cook chopped rhubarb in a little water (1/2" – 1", depending on how much you're cooking at one time) until softened, about 7 minutes, stirring frequently.

Mash cooked rhubarb.

Let rhubarb cool, so strawberries won't cook when you combine them.

Wash, stem, and crush strawberries.

Combine strawberries, cooled rhubarb, and sugar in a bowl. Yes, that's a lot of sugar.

Mix well and let stand for about 10 minutes.

Stir in pectin and lemon juice.

Stir for 3 minutes, scraping sides and bottom of bowl frequently (you're trying to get as much sugar dissolved as possible).

Pour into containers, to about 1/2" from top (or from bottom of the lid you'll be using – sometimes there's a difference).

Wipe off containers and apply lids.

Let sit until set.

Refrigerate whatever you're going to eat in the next several weeks and freeze the rest.