Strawberry Rhubarb Jam

Once you are ready to make this strawberry rhubarb jam recipe, follow these tips and tricks to make sure it comes out perfect every time:

Do not skip the lemons! The lemons add natural pectin, which will help thicken the jam.
If you use the stovetop, make sure to cook it for 10 minutes. You don’t want to over or undercook the jam, and 10 minutes of boiling is about right.
To test the jam, you can place a spoonful on a cold dish. To do this, place the dish in the freezer as you cook the jam. Once it comes out of the Instant Pot or stovetop pot, place a small amount on top. If it starts to gel up, the jam is ready. Otherwise, you need to boil it a bit longer.

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