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Strawberry Rhubarb Jam

Yields1 Serving

 5-6 cups chopped rhubarb
 3 cups quartered strawberries
 3 cups sugar
 1 Tbsp. lemon juice

Combine everything in a large pot and bring to a boil over medium-high heat. Reduce to medium low and cook, stirring often, until the rhubarb breaks down and the mixture thickens and turns jam-like. It should take about 45 minutes. To determine whether it's ready, drop a spoonful on a cold saucer (put it in the freezer for a few minutes) - it should look like jam. If you like runny jam, leave it runny - if you like it thicker, cook it a little longer.