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I’ve always loved the classic strawberry and rhubarb combo—it’s sweet, tart, and unmistakably spring. While my strawberry rhubarb crisp leans toward dessert, this small-batch strawberry rhubarb jam is a simple, everyday way to enjoy those same flavors. It’s easy to make (no pectin or canning required) and perfect for keeping on hand for toast, yogurt, or wherever you’d like to spoon a little.
