Rhubarb-Strawberry Jam

Ingredients:

• 2 1/2 pounds fresh rhubarb, chopped
• 1 cup whole strawberries
• 2 cups white sugar
• 2 teaspoons grated orange zest
• 1 cup fresh orange juice
• 1 cup water

Directions:

1. In a saucepan, combine the rhubarb, strawberries, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.

2. Use an immersion blender to purée to desired thickness.

2. Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

*Batch can easily be doubled.