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Wash and cut chunks of rhubarb and strawberries and let them soak for an hour. Transfer the fruits into your big pan, along with the sugar and the juice of the lemon, and leave for about an hour or 2.
Time to cook the jam. Bring the mixture to a boil, and boil for 5 minutes. Turn the heat down, and let the jam simmer for 20 to 30 minutes, until it becomes a darker colour and has a jam like texture.
Fill your jar whilst the jam is still very hot (which will help the sterilisation) close with the cap, and reverse the jar upside down to cool.
Lastly, tuck into your jam; eat on bread and butter for breakfast, in greek yogurt for dessert, or for your Victoria sponge.
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