Rhubarb Strawberry Jalapeno Refrigerator Jam

I love making refrigerator jams. No sterilizing jars, pectin, etc. Just cook the fruit, pour in a jar, and keep in the refrigerator. Lasts for up to a month, and probably longer— but ours has never lasted long enough to be put to the test!

1 c. rhubarb, chopped

1 c. strawberries, chopped (the size you want in your jam)

1/2 c. raw, organic cane sugar (-/+ according to your sweet tooth)

1 tsp. minced jalapeno (This is very mild; feel free to adjust to your own hot-pepper taste index!)

1-2 tsp. lemon juice, optional

Combine ingredients in a saucepan, set aside and allow to macerate for about 30 min. Put on stove, bring to a low simmer, and continue cooking for 30-60 min, until it thickens. It will thicken a little in refrigerator too. Pour in jar, cool, and refrigerate!

Recipe created or adapted by Liz Talley, Urban Graze

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