Delicious & Easy

Strawberry and Rhubarb Jam

Get your daily dose of spring and early summer's treasured pairing of strawberry and rhubarb. Enjoy this sweet-tart jam smeared on toast, swirled into yogurt, or eaten by the spoonful straight out of the jar.

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Ingredients for

Strawberry and Rhubarb Jam

3 cups strawberries, tops trimmed, halved

2 cups rhubarb, cut into 2-inch pieces

1/4 cup lemon juice

1 cup sugar

Instructions for

Strawberry and Rhubarb Jam

Combine all ingredients in a medium to large saucepan over medium heat. Once mixture starts to bubble, reduce heat to medium low.

Continue to cook, stirring occasionally, until the jam has thickened, about one hour.

Pour jam into a jar or Tupperware and let cool. Refrigerate and use within 3 weeks.

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