This Small Batch Rhubarb Strawberry Jam is tart with a hint of sweetness. It’s a lovely spring/summer jam that’s perfect for spreading on toast, scones, cakes, or anything else your heart desires.
In a large pot or saucepan, combine the rhubarb, strawberries, sugar, water, and lemon juice. Bring to a boil over medium-high heat, and cook for 20 minutes, stirring frequently.
Remove from the heat and allow to cool for about 10 minutes. The jam will thicken as it sits. Transfer the jam to an airtight container for up to 2 weeks.
*You can substitute another sweetener of choice here, such as maple syrup.