01 -
Thoroughly wash, hull and chop strawberries into small pieces. Trim and dice rhubarb into ½-inch pieces.
02 -
Combine chopped fruit with sugar in a large bowl. Let stand for 15 minutes to draw out juices.
03 -
Transfer fruit mixture to a heavy-bottomed pot and bring to a boil over medium-high heat, stirring frequently.
04 -
Reduce heat to medium-low and simmer for 25-35 minutes, stirring occasionally to prevent sticking.
05 -
Place a small plate in the freezer for 5 minutes. Drop a spoonful of jam onto the cold plate and run your finger through it. If it wrinkles and holds its shape, it's ready.
06 -
Remove from heat and stir in fresh lemon juice and zest if using.
07 -
Ladle hot jam into sterilized jars and seal properly for preservation, or transfer to containers and refrigerate for immediate use.