So here's a picture of the first batch of strawberry rhubarb jam that I made last Sunday. I used the recipe out of my Ball Blue Book of Preserving. It is a very easy recipe. The thing with canning that I've found is that once you get everything set up and the water boiling it's easy to just make a bunch of stuff. However, I didn't think ahead and had only bought one box of Ball pectin. I had to stop after the first batch and run to the store for more pectin and then I did another batch.