4 cups rhubarb
4 cups of strawberries
1 tbsp lemon juice
1 1/2 to 2 cups sugar (to taste)
1/4 cup camelina seeds
- Dice the rhubarb and strawberries.
- Put the fruit, sugar and lemon juice in a pot and heat over low heat until the fruit water comes out.
- Once the preparation is more liquid, bring to a boil on high intensity 10 minutes or until the preparation is more consistent. CAUTION: The jam will continue to thicken as it cools with the seeds of the camelina, do not allow the preparation to reduce too much.
- Add the camelina seeds, then place the jam in your airtight jars. Let cool.
The jam will keep for 2 weeks in the refrigerator in an airtight container.