Strawberry Rhubarb Jam

5 cups rhubarb, cut into small pieces

2 cups of strawberries, cut into small pieces

2 1/4 cups sugar

1 T fresh lemon juice

Clean and sterilize jelly jars (makes about 4-5 1 cup jars).

Combine all ingredients in a medium saucepan over medium heat. Once the mixture starts to bubble, reduce heat to medium low. You’ll want the heat set to the point where it continues to bubble but not violently when stirred. Continue to cook, stirring occasionally, until the jam has thickened.

Fill jars, clean top edge, put on lids and rings while still hot.

If any jar does not fully seal, jam should be refrigerated.

Recipe source: Susie Bracken