Wash rhubarb and strawberries.
Weight 600g of raw sugar.
Cut rhubarb 1.5cm width. Use only the stalks. (If rhubarb has leaves, remove leaves and do not use them.)
Hull the rest of strawberries and cut them in half.
Cut and squeeze the lemon.
Put all the rhubarb and strawberries into a bowl.
Add the sugar.
Add the lemon juice then cover with plastic and leave a day.
Next day, sterilize your jars and lids with boiling water then remove them and let them dry. (do not use towel to dry them.)
Add the all ingredients into a pot.
Over a high heat cook the jam until boiling.
Once the jam is boiling carefully remove the scum.
After removing the scum, reduce the heat to low.
Cook the jam until it reaches 103℃. (Use a cooking thermometer.)
Add the jam into your jars while its still hot.
Put the lids on and turn over your jars and let them cool upside down.
Once cool you can put the jam into your fridge.
You can keep them for 2 months.
