Prepare freezer ready jars by sterilizing them.

In a large saucepan, add the rhubarb, strawberries, and 1 cup of sugar. Stir to make sure juices start to form and sugar breaks down. Bring to a boil.

In a separate saucepan combine the remaining sugar, water, and pectin. Bring to a boil.

Once the pectin mixture starts to boil let boil for another 5 minutes.

Remove from saucepan and combine with fruit mixture.

Add in juice and cinnamon and let sit for a few minutes. Then spoon jam into jars.

Leave about 3/4 inch head room at the top of each jar. Add lid and bands.

Place in fridge for at least 24 hours to set up. Then the jars can be either stored in fridge for up to 3 weeks or placed in freezer.