#3121 - Strawberry Rhubarb Jam

(by Shirley McNevich)

5 cups diced rhubarb
2 cups diced strawberries
2 1/4 cups white sugar
1 TBSP fresh squeezed lemon juice

In a saucepan over medium heat add rhubarb pieces, strawberry pieces, white sugar and lemon juice--cook/stir until boiling. Once mixture boils, reduce heat to low and simmer for 1 hour (stirring occasionally). After 1 hour, stir mixture again and make sure that it has thickened (if not, simmer longer). Once mixture has thickened, remove from heat and cool to room temperature. When mixture has cooled, stir well and place it into a glass jar that will hold 3 cups. Refrigerate until cold. Jam will last about a week in the refrigerator.