2 pints strawberries, rinsed, trimmed & halved or quartered (depending on berry size)

handful of rhubarb stalks, cut in half lengthwise and diced to desired size (matched to strawberries’)

1 cup coconut sugar (or 3/4 cup cane sugar)

Optional: 1 Tbsp lemon juice, 1/2 tsp vanilla, 1/2 tsp cinnamon.

Combine ingredients in heavy-bottomed pot and set over a low flame. Stir and let simmer until fruit softens and starts to release juices. To preserve color, add a squeeze of lemon juice. To jazz it up, add vanilla and/or cinnamon. Once jam starts to thicken, taste for sweetness and adjust. Turn off flame and leave to cool off. Store in refrigerator.