Instructions

1. Begin by preparing your ingredients. Hull and chop the strawberries into small pieces, ensuring they are uniform in size for even cooking. Chop the rhubarb into small, bite-sized pieces as well.
2. In a large mixing bowl, combine the chopped strawberries and rhubarb. Add the sugar and lemon juice to the fruit mixture. Gently stir to ensure the sugar is evenly distributed among the fruit. Allow this mixture to sit for about 10-15 minutes. This will help the fruit release its juices and create a syrupy consistency.
3. While the fruit is macerating, prepare your canning jars and lids. If you are planning to store the jam for an extended period, sterilize your jars by placing them in a boiling water bath for 10 minutes. Allow them to air dry on a clean towel.
4. After the fruit has rested, transfer the mixture to a large saucepan. Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent the fruit from sticking to the bottom of the pan.
5. Once the mixture reaches a boil, reduce the heat to medium-low and let it simmer. Continue to stir occasionally, allowing the jam to cook for about 30 minutes. As it cooks, the mixture will thicken and the fruit will break down. You can mash the fruit gently with a potato masher if you prefer a smoother texture.
6. To test the consistency of the jam, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and does not run back together, it is ready. If it is still too runny, continue cooking for a few more minutes and test again.
7. Once the jam has reached your desired consistency, remove the saucepan from the heat. Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
8. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal. Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight.
9. If you plan to store the jam at room temperature, process the jars in a boiling water bath for 10 minutes to ensure they are sealed properly. If you will be consuming the jam within a few weeks, you can skip this step and simply let the jars cool on the counter.
10. Allow the jars to cool completely at room temperature. Once cooled, check the seals by pressing down in the center of each lid; if it does not pop back, the jar has sealed properly. Store sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
11. Your homemade Strawberry and Rhubarb Jam is now ready to enjoy! Spread it on toast, use it in desserts, or enjoy it straight from the jar.