Combine in dutch oven the rhubarb, strawberries, and water. Cook until the mixture is boiling and the rhubarb begins to breakdown and gets a smooth texture.
Add the sugar and lemon juice and return recipe to a boil. Once you get to a boil add the pectin and again bring the recipe back to a boil.
The consistency will be getting thick and you will see a foam on the top. Skim foam with a spoon and prepare 3 half pint jars, lids, and rings.
Ladle the recipe into the jars leaving 1/2" headspace. Process in water bath at a full boil for 10 minutes.
Yields 3 half pints.