Strawberry Rhubarb Jam

In a medium bowl add the rhubarb, 1 1/2 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined.

In a separate bowl combine the strawberries, the remainaing 1 1/2 cups of sugar, and the juice of 1 lime. Stir until thoroughly combined.

Cover both bowls and place in the fridge for at least 3 hours or overnight to allow the fruit to macerate and the juices to be drawn out.

Drain the liquids from both the strawberry and the rhubarb into a large heavy bottomed pot or Dutch oven over medium heat.

Bring the juices to a simmer, stirring often, for 15 minutes or until the juice has started to thicken.

Add the fruit and continue to simmer, stirring often, for another 15 minutes or until the jam reaches 95ºC or 200ºF.

Remove the jam from the heat and leave it on the stove to cool. Transfer to a bowl and refrigerate overnight.

My jam was perfect consistency the next day when I took it out of the fridge, so I jarred it as it was. But if your jam isn’t thick enough, then simmer the mixture again the next day, remove from the heat, allow to cool, and refrigerate overnight again.