Strawberry Rhubarb Jam

Steps

1. Combine rhubarb, lemon juice, sugar, and 1 tablespoon of water in a medium non-stick saucepan. Bring to a boil, reduce heat to a simmer and cook 25-30 minutes.

2. Add strawberries and simmer for an additional 30-40 minutes or until the mixture reaches 220°F or test using the method below in the notes.

3. Remove the pot from the stove and let cool 20 minutes, stirring occasionally.

4. Place the jam into jars or plastic containers and refrigerate up to 2 weeks or freeze up to 6 months.