Strawberry Rhubarb Jam

This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!

• Ready In: 1 hr 5 mins
• Yields: 2 1/2 quarts

Ingredients

• 1  quart fresh strawberries
• 1  lb fresh rhubarb
• 3  cups sugar
• 2  tablespoons lemon juice
• 1 1⁄2 teaspoons tapioca, quick cooking

Directions

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