This was absolutely glorious and will be a summer jam making tradition!! I will be attempting the canning process also soon--This is where the recipe and instructions come from: click here.
5 C rhubarb, about 3 to 4 large stalks, cut into 1/2'' cubes
2 C hulled and halved strawberries, about 1 pint
2 1/4 C sugar
1 T fresh lemon juice
1. Combine all ingredients into a large saucepan over medium heat. Once mixture begins to bubble, reduce heat to medium low. Let the mix continue to bubble gently (not voilently) for about an hour. Stir occasionally and stop cooking when the mixture is fully thickened.
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