Strawberry Rhubarb Jam

1. 1

   Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.

2. 2

   Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.

3. 3

   Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).

4. 4

   Cool and refrigerate.

No nutritional information available.

No additional tips available.