4 cups rhubarb, washed and sliced into 1/2-inch pieces
1 1/2 cups water
4 cups strawberries, washed and hulled
2 tablespoons lemon juice
2 teaspoons orange zest
Generous pinch (about 1/4 teaspoon) of nutmeg,
    allspice and cinnamon
4 cups granulated sugar
1 tablespoon butter

Combine the first two ingredients in a nonreactive medium saucepan and cook until rhubarb is tender, about 8 to 10 minutes. Drain.

Combine cooked rhubarb with remaining ingredients in a large, 12-inch nonreactive skillet and bring to a boil. Reduce heat until mixture bubbles steadily and cook until the temperature reaches 218 to 220 degrees F on an instant-read thermometer. Stir frequently. Remove from heat and skim off any foam. Let sit for 5 minutes and then ladle into sterilized jars. Cool and then freeze or the jam can be water-bath canned per the instructions, no less than 10 minutes, with the canning jars.

Makes 6 cups.