Strawberry and rhubarb jam

Name: Strawberry and rhubarb jam
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: About 1.5 L
Cuisine: Québécoise
Ingredients: 4 cups (1 L) hulled strawberries, diced; 7 cups (1.75 L) trimmed rhubarb, cut in ½ in dice; 1 ½ cup (375 ml) granulated sugar; 1 ½ cup (375 ml) brown sugar; ⅓ cup (80 ml) lemon juice, fresh or bottled; Zest of 1 lemon

Preparation 15 min
Cooking 50 min
Servings About 1.5 L
Freezing Absolutely

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Jam

4 cups (1 L) hulled strawberries, diced
7 cups (1.75 L) trimmed rhubarb, cut in ½ in dice
1 ½ cup (375 ml) granulated sugar
1 ½ cup (375 ml) brown sugar
⅓ cup (80 ml) lemon juice, fresh or bottled
Zest of 1 lemon

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Preparation

In a large saucepan, combine the strawberries, rhubarb, granulated sugar, brown sugar, lemon juice and lemon zest.
Heat over medium and bring the mixture to a boil, stirring constantly.
Reduce heat to medium-low and simmer about 45 minutes, stirring constantly. Do not scrape the bottom of the saucepan. Skim foam from the surface as needed. Test doneness with the cold plate test: drop a spoonful of jam on a plate taken from the freezer. If it sets and flows slowly when you tilt the plate, it’s ready.
Pour the hot jam into airtight containers or Mason jars. Let cool to room temperature then store in the refrigerator or freezer.