1. Prep the Fruit

• Rinse and chop rhubarb and strawberries.

• Measure exactly for proper texture and consistency.

2. Combine Ingredients

• In a large saucepan, combine fruit, lemon juice, and sugar.

• Let sit 15 minutes to draw out juices.

3. Cook the Jam

• Bring mixture to a boil over medium heat.

• Stir constantly to prevent sticking or burning.

• If using pectin, follow timing instructions on the packet.

• Boil for 8–12 minutes until thickened (check for gel stage).

4. Test for Doneness

• Use the cold plate method: Place a spoonful on a chilled plate.

• If it wrinkles when touched, it’s ready.

5. Store

• Pour into sterilized jars.

• Cool, then refrigerate or freeze.