Strawberry Rhubarb Lemon Jam
Lord Byron's Kitchen
This jam is as good as it gets – simple ingredients and easy preparation. Strawberry Rhubarb Lemon Jam is the perfect small-batch recipe for all of your summertime indulgences!
washed, stem removed, and roughly chopped
washed and cut into 1 inch pieces (about 3 - 4 cups)
In a deep sauce pan, over medium low heat, add the rhurbarb, strawberries, sugar, and lemon juice.
Allow the ingredients to simmer, undisturbed, for 30 minutes.
Stir and reduce the heat to simmer.
Allow the jam to simmer for 90 minutes, stirring every 20-30 minutes.
Let jam completely cool. Transfer to mason jars and refrigerate until ready to use.
Assuming that one serving is a tablespoon, this recipe should yield about 48 servings.