A delightful jam combining the tangy flavor of rhubarb with the sweetness of strawberries, perfect for spreading on toast or as a dessert topping.
Wash and chop the rhubarb into small pieces.
Cutting the rhubarb into uniform pieces ensures even cooking.
Hull and dice the strawberries.
Use a sharp knife to preserve the shape of the strawberries.
Combine the rhubarb, strawberries, and sugar in a heavy-bottomed pan.
Stir the mixture well to coat the fruits evenly with sugar.
Cook the mixture over medium heat, stirring occasionally, until the fruits release their juices and soften, about 10 minutes.
Keep an eye on the mixture to prevent it from sticking to the pan.
Sprinkle the gelatin over the mixture and stir until fully dissolved.
Ensure the gelatin is evenly distributed to avoid clumps.
Remove the pan from heat and let the jam cool slightly.
Cooling helps the jam set properly.
Pour the jam into sterilized jars and seal with lids.
Leave a small gap at the top of the jar to allow for expansion during storage.
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