A sweet and tangy preserve made with fresh strawberries and rhubarb, perfect for spreading on toast or adding to desserts.

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In a large pot, combine rhubarb, strawberries, and lemon juice. Let sit for 10–15 minutes to release juices.
Add sugar to the mixture and stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring frequently.
If using pectin, add it once the mixture reaches a boil and stir thoroughly.
Continue boiling for 10–15 minutes, stirring constantly, until the preserves thicken and reach desired consistency.
Remove from heat and skim off any foam.
Ladle hot preserves into sterilized jars, leaving 1/4 inch headspace.
Seal jars with lids and process in a boiling water bath for 10 minutes.
Let jars cool completely at room temperature. Store in a cool, dark place.