Rhubarb Jam with Strawberries and Oranges

Prepare a boiling water bath and 5 regular-mouth 1-pint jars. Place the lids in a small saucepan and cover them with water and simmer over very low heat.

In a large, nonreactive pot, combine the rhubarb, strawberries, orange zest and juice, sugar, and cinnamon and stir to incorporate. Bring to a boil and reduce heat to a simmer.

Let the fruit cook over medium-high heat (you want bubbles but not a vigorous boil) for approximately 25-30 minutes, until the rhubarb breaks down (if there are a few pieces here and there, it's okay, just as long as they are soft enough to break down with the back of a wooden spoon). Skim away any foam that forms on the top of the jam and continue to simmer until the jam has developed a glossy shine.

Add the pectin and increase the heat to high, letting the jam boil vigorously for 5 minutes. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Alternatively, you may just freeze the jam rather than processing it to seal the jars. I found the freezer jam kept a better color than the jam I processed and the subsequent batches ended up in the freezer.