2cupsfresh strawberrieshulled and chopped in small chunks
1cupsugar
1tablespoonlemon juicebottled or fresh
½teaspooncornstarchfor thickening
Instructions
Prepare your jam jars, by boiling them for several minutes, jars and lids. I use small 1/2 pint wide mouth mason jars.
In a large bowl combine the chopped rhubarb strawberries and sugar.Let sit for about 45 minutes to let the fruit release their juices.
Transfer fruit mixture to a medium pan, (I use the small Mauviel Jam pan). Add the lemon juice and cook uncovered over low heat until the jam comes to a slow simmer about 10 minutes, then lower heat more and continue cooking for another 35-40 minutes. Check and stir occasionally.
For a thicker jam mix the cornstarch with just enough water to make a paste and add to the fruit during the last few minutes of cooking.
Remove from heat and let cool before transferring to the prepared jam jars. Place lids on jars and store in the refrigerator for up to 3 weeks or 4 months in the freezer.
Notes
Jam will stay fresh in the refrigerator for 3-4 weeks and can be frozen for up to 6 months.