Strawberry Rhubarb Jam
- from kitchensimplicity.com
- 2 lbs fresh rhubarb cut into ½-inch pieces (about 6 cups)
- 1 lb fresh strawberries, hulled and diced (about 3 cups)
- ½ cup water
- 2 cups sugar
- ¼ cup fresh lemon juice
Place rhubarb, strawberries, water and sugar in a medium-sized pot set over medium heat. Cook, stirring often, until the juices are released and begin to cover the fruit. Pour the mixture through a fine mesh sieve to separate the fruit from the juices. Set the fruit aside. Return the the juices to the pot and bring to a boil over medium-high heat. Allow to cook, stirring frequently, until reduced by approximately half. Skim off any foam that rises to the surface, as you go. Add the fruit back to the pot, along with any accumulated juices. Stir in lemon juice. Bring to a simmer and cook until thickened to your desired consistency. Cool slightly, then pack into jars/containers to freeze. I got 6 cups of jam out of this as well.