Slice or dice strawberries into medium pieces, ¼ to ½ inch, toss in sugar and salt

Dice rhubarb into small pieces, slightly smaller than the strawberries, add to the strawberry mixture, toss and coat everything evenly together

Allow to macerate for about two hours

Prepare a medium saucepan with a candy thermometer (or have another thermometer handy)

Over medium to medium high heat cook mixture for 10-20 minutes or until you reach 220 degrees

For an extra clear jam, skim off any foam at the top of the jam. Allow to cool slightly and then ladle into a glass jar for storing in the fridge for 2-3 weeks or the freezer for up to 6 months.