Strawberry Rhubarb Jam - cooking recipe

Ingredients

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

Preparation

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