Prep the Fruit
Rinse strawberries and rhubarb. Hull and chop strawberries; dice rhubarb into small pieces.

Combine Ingredients
Add strawberries, rhubarb, sugar, and lemon juice to a medium saucepan. Stir to combine.

Cook the Jam
Place over medium heat. Stir frequently as the fruit breaks down and releases juices. Bring to a gentle boil.

Mash or Blend (Optional)
For chunky jam, use a potato masher. For a smoother texture, use an immersion blender.

Simmer to Thicken
Reduce heat and simmer uncovered, stirring often, for 25–30 minutes or until thickened. Use the chilled plate test to check readiness.

Jar the Jam
Pour the hot jam into clean, sterilized jars. Let cool, then seal and refrigerate.