makes one pint
2 1/2 cups fresh strawberries, rinsed, hulled, and quartered
1/2 cup rhubarb, chopped (some of my rhubarb had not fared as well as I thought, hence the relatively low amount)
1/2 cup granulated sugar (use more to sweeten the jam if necessary)
juice from 1/2 lemon
1. Add the strawberries and rhubarb to a medium-sized pot.
2. Stir in the sugar until dissolved.
3. Heat the pot over medium-high heat and bring the mixture to a boil.
4. Stirring constantly, add in the lemon juice.
5. Continue stirring and boiling the mixture for an additional 10-20 minutes.
6. Skim off the foam.
7. Test the readiness of the jam by observing how it runs off the back of a metal spoon. If it drips off in a sheet, it is ready. If it drips off the spoon in individual drops, continue to boil for several minutes more.
8. Once thickened, carefully pour the jam into a pint jar.
9. Fresh jam can be kept in the fridge and does not require further processing if you plan to use up in a relatively quick manner.