Recipe Courtesy of SavingTheSeason.

Yields 4 pints jam (5 pints x 8 oz or 6 pints x 4 oz)

INGREDIENTS

• 2 pounds rhubarb, 7 cups cut in a rough dice
• 3 pounds strawberries, 9 cups cut as pictured ABOVE
• 4 cups sugar
• zest 1/2 Meyer lemon
• 2 tablespoons Meyer lemon juice

DIRECTIONS

1. Prep rhubarb first: trim ends off stalks, cut into three-inch matchsticks, then make a rough dice as shown. (If working by weight, you don’t have to dice the rhubarb; it’s just to give you a better measure if working by volume.) Toss trimmed rhubarb  with half the lemon juice, half the zest and half the sugar. Set aside to macerate.
2. While the rhubarb macerates, prep strawberries: rinse quickly, remove cap and cut into quarters or smaller equal parts. Toss with remaining lemon juice, zest and sugar and set aside.
3. Once the rhubarb-sugar mixture has begun to shed water-after a half-hour or more-turn into a preserving pan, and cook over a medium flame for 10 minutes, stirring vigorously all the while, until rhubarb has begun to soften.
4. Add strawberries and, continuing to stir vigorously, reduce over a lively flame to the jell point. This should take about 10 minutes-but don’t worry if it requires longer on your stove. If you want a finer, more consistent texture, you can really break up the remaining fruit chunks during the last two minutes with a wire whisk.
5. Ladle hot jam into prepared half-pint jars, seal and process in a boiling-water bath for 10 minutes.