Sweet Tart Jam (Print Version)

# Ingredients:

01 - 2 cups strawberries, hulled and sliced in halves.
02 - 1 tablespoon lemon juice, freshly squeezed.
03 - 5 cups rhubarb, cut into small cubes (1/2 inch).
04 - 2 1/4 cups granulated sugar.

# Instructions:

01 - Combine lemon juice, rhubarb, strawberries, and sugar in a saucepan over medium heat.
02 - Stir occasionally while cooking on medium-low for around 1 hour. Once thick and over 220°F, it's ready.
03 - Boil 1-cup jars, their lids, and rings for ten minutes or clean them in the dishwasher to sterilize.
04 - Spoon hot jam into the prepared jars, leaving a little space (1/4 inch) at the top. Close the jars with rings and tighten slightly.
05 - Put the closed jars in a big pot of boiling water (1 inch above jars) for 10 minutes.
06 - Leave jars untouched on a towel for a full day (24 hours) until the lids seal properly.

# Notes:

01 - Yields around 4 cups of homemade jam.
02 - Sealed jams can last up to a year in storage.
03 - Use unsealed jam within two weeks; pop it in the fridge.

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