Makes 2 jars
450 grams (16 oz) strawberries, hulled and quartered
4 stalks rhubarb, red and light pink parts only, chopped
Juice from 2 lemons
Juice from 2 oranges
300 grams (1 ½ cups) sugar
Add strawberries, rhubarb, lemon juice, and orange juice to a food processor and pulse until smooth. Pour puree into a large sauce pan and set to medium heat. Add in the sugar, and stir to combine. Bring mixture to a boil, and then reduce heat to a simmer for 25 minutes, stirring occasionally. Take jam off the heat, and note it will also thicken as it cools.
Once cooled, spoon your strawberry & rhubarb jam into jam jars. Store in the refrigerator for up to two weeks.
