This jam is a delicious spread. It pairs perfectly on toast, biscuits, peanut butter sandwiches, and as a topping for vanilla ice cream. 
Yield approximately 2½ pints
4 cups halved strawberries
4 cups chopped rhubarb
1 cup honey
2 Tbsp balsamic vinegar
2 tsp vanilla extract
2 cinnamon sticks
⅛ tsp salt 
Put the strawberries in a large stock pot and mash them with a potato masher to partially break them down. Next, add the remaining ingredients to the pot and bring it to a boil. Once boiling, reduce the heat to low and simmer for 2 hours, occasionally stirring. 
Once done, the fruit should be completely broken down, and the jam is a thick consistency. Remove the pot from the heat and let the jam cool to room temperature. 
Once cool, place the jam in a jar or other container with a lid and store it in the refrigerator. 
Just Salt It, and enjoy!