Strawberry Rhubarb Jam

Sweet strawberries and tart rhubarb are a timeless combination. This jam balances the flavors beautifully, creating a bright spread that tastes like early summer.

Ingredients

• 4 cups strawberries, hulled and halved
• 4 cups rhubarb, diced
• 3 cups sugar
• 1/4 cup lemon juice

Instructions

1. Combine strawberries, rhubarb and sugar in a preserving pan. Let macerate for 30 minutes to draw out juices.
2. Bring to a boil, stirring often, then reduce heat and simmer until the fruit breaks down and thickens.
3. Add lemon juice and continue cooking until the jam reaches the gel stage.
4. Pour into hot, sterilized jars leaving 1/4-inch headspace, wipe rims and cap.
5. Process in boiling water for 10 minutes; cool and check seals.

Spread this jam on warm muffins or stir it into plain yogurt for a taste of spring any time of year.