Strawberry Rhubarb Jam

INGREDIENTS

• 6 cups rhubarb, trimmed & cut into 1/2'' cubes (about 2 lbs)
• 3 cups strawberries, hulled & sliced (about 1 lb)
• 2 cups sugar
• 1/4 cup lemon juice

INSTRUCTIONS

1. Cook the strawberries, rhubarb and sugar with a splash of water (about 1/4 to 1/2 cup) for about 10 to 15 minutes until they release their juices.
2. When the level of juice completely covers the fruit, turn off the heat and strain.
3. Reserve fruit for later, and return the juice to the pan.
4. Simmer the juice/sugar mixture until it's reduced to roughly 1 1/2 cups. This should take about 20 minutes, but watch the pot because if it overcooks the syrup will burn.
5. Add the fruit back into the reduced juice syrup, along with the lemon juice, and cook for another few minutes.
6. For a looser set with bigger fruit chunks, simmer about 5 minutes. For a firmer set, simmer up to 15 minutes. You can test consistency on a plate that's been kept in the freezer, but this jam will not "gel" fully.
7. Ladle into prepared canning jars leaving 1/4 inch headspace and cap with 2 part canning lids.
8. Either store in the refrigerator for immediate use, or process in a water bath canner for 5 minutes for a shelf stable strawberry rhubarb jam.

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