Tart Strawberry Rhubarb Jam
Recipe by Abby Ytzen-Handel


2.5 lbs of Rhubarb chopped
1.5 lbs Strawberries chopped
Juice of 1.5 lemons
2 1⁄4 c. Sugar



Combine and simmer while stirring occasion- ally for about 20 minutes or so (until it reaches the consistency you prefer in a jam, the longer you go the thicker the jam will become as it reduces). Ladle into clean jars. To can, process jars in a water bath for 10 min- utes, remove from bath and let sit until all lids have sealed. To freeze leave extra head space.