4 stalks rhubarb, washed, trimmed, cut into 1/2-inch pieces
6 strawberries, trimmed, cut in half
3/4 cup granulated sugar
1/2 cup water
1 tsp finely grated lemon zest
Combine all ingredients in a large sauce pan or small stock pot. Bring to a boil, then reduce heat to medium-high and cook, stirring frequently, for 8-10 minutes, or until the fruit has broken down. Use an immersion blender or food processor to puree the jam until it's smooth. Transfer to two small glass jars that have been sterilized in boiling water. Let cool for 20-30 minutes to room temperature, then refrigerate for at least 3 hours to allow the jam to thicken. Keep refrigerated, and use within three weeks. (Jars also can be processed in a water bath for longer storage.)