Combine all ingredients in a medium saucepan, stirring well to combine. Bring the mixture to a boil over medium-high heat, stirring frequently. The fruit will release juices as it cooks.
Reduce the burner's heat to medium-low, and simmer 40-45 minutes, stirring occasionally. The jam is done when it's thickened and a spoon leaves a wide wake when pushed through it.
Transfer to a jelly jar (8 oz.) and seal with a lid. Let cool before storing in the fridge. This should be enjoyed within 2 weeks.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2016/05/31/recipes/small-batch-strawberry-rhubarb-jam/