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Put everything from the rhubarb down to the orange juice in a large pot. Cover and bring to a boil; then remove the cover and reduce to a gentle simmer for 10 to 15 minutes, until the rhubarb pieces are soft. Stir frequently and deeply, to avoid scorching.
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Stir in prepared strawberries, bring back to the boil, then turn heat off.
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(Optional)If you are using liquid stevia, you can add a bit more if desired, to taste. But don't add sugar at this point, it won't dissolve.
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Pack hot into half-litre (US pint) jars.
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Leave 3 cm (1 inch) headspace.
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Debubble, adjust headspace.
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Wipe jar rims.
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Put lids on.
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Process in a water bath or steam canner.
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Process jars for 15 minutes; increase time as needed for your altitude.