Strawberry Rhubarb Jam

Place the strawberries, rhubarb, agave, and pectin in a large pot and bring to a boil. Cook on medium, stirring, keeping the heat up enough so the fruit mixture stays at a low, rolling boil.

While the fruit mixture is heating, place jar lids in a small pan of water and simmer. Get your jars and lids ready for canning and have a large pot of water heating on the stovetop.

Once the berries have mostly broken down and the mixture is thickened slightly, remove from the heat. Fill each jar and leave 1/2-inch headspace, place a lid on the jar and secure the ring.

Process in a water-bath canner for 12 minutes. Remove from canner and let the jars sit, unmoved, for a few hours until they have cooled and the lids have popped.