Strawberry Rhubarb Jam is easy and takes just 30 minutes to make a small batch of 3 to 4 cups. It's sweet, gooey and the rhubarb adds just enough tartness.
Place all ingredients in a large, heavy-bottomed pot and bring to a rolling boil.
Reduce heat slightly and then simmer, stirring frequently, for 20 minutes. Jam will reduce in volume and thicken.
Let cool for 10 minutes and pour into clean glass jars or containers.
Can be refrigerated for up to 2 to 3 weeks.