Strawberry Rhubarb/ Peach Rhubarb Jam

This post surprises me.  I definitely do not think of myself as an expert canner.  Not at all.  But I posted that I was making strawberry rhubarb and peach rhubarb jam and a number of you have asked for the recipe.  So, I thought I'd share.  Especially since I just made it up, I'll want to remember it next year since it was so yummy.  And....did you know you can use a mixture of fresh and frozen fruits to make jam if it all isn't  in season?  My husband used to work for a place that made jams.  All of the berries they used for their jams were frozen.  I used fresh rhubarb, but the other ingredients were frozen.  All because I sort of made this on a whim.  I have on my list to do some more experimenting with canning jams to maybe one day be not using boxed pectin...but for now, this is what I do.

Strawberry Rhubarb or Peach Rhubarb Jam
 
1/2 cup water
6 cups rhubarb, diced
2 cups of peaches or strawberries
4 cups sugar
1 low sugar sure jell box

1) Rhubarb and water in sauce pan, bring to boil. Simmer 3 minutes, covered.
2) In separate bowl, combine 1/4 cup sugar with sure jell.
3) Add peaches or strawberries to sauce pan, add sugar/sure jell combo. Bring to rolling boil that doesn't stop, stirring constantly.
4) Add rest of sugar. Boil 1 more minute, stirring constantly.
5) I did a little spin with the immersion blender or you can use a masher so there's not too many chunks.
5) Add to jars immediately.  
6) You can either can or freeze. If you freeze, leave a good inch of head space so the jars don't crack, wait until room temp and pop in the freezer. If you're canning, prep the jars/lids, pack and close as you normally would in the canning world, process in water bath canner for 10 minutes.