Rhubarb Strawberry Jam

More rhubarb than strawberry in this keeper:

-2 cups strawberries small dice

-3-4 cups rhubarb small dice

-1 1/2 cups sugar

-1 teaspoon lemon zest

Combine strawberries and rhubarb with sugar in a bowl - let sit 20 minutes to loosen the rhubarb.

Pour mixture into saute pan and heat to light boil.

Reduce heat to low and simmer for about 20 minutes.

Use back of spoon or potato masher to break down mixture.

Add in lemon zest and let cook on low for 5 minutes. Remove from heat and let cool.

Can, freeze, or enjoy - keeps for about 3 days if you just cover and refrigerate.