Make a little more than a quart of jam.

1. Clean the rhubarb and cut into 1/2-inch pices.
   
   
2. Clean and hull strawberries and slice in half.
   
   
3. In a large heavy saucepan, add rhubarb, strawberries, sugar and lemon juice. Without turning on heat, stir ingredients together and allow them to set for 45 minutes. Add the tapioca, stir and allow to set an additional 15 minutes.
   
   
4. Bring mixture to a very low simmer and cook for 50 minutes.
   
   
5. Allow to cool to room temperature. Transfer to a jar or other container and refrigerate.
   

This great jam stores well for 2 weeks. It's not a keep-in-the-pantry-for-years jam where you have to boil the jars and all that jazz.

Mr Breakfast would like to thank Heather_S for this recipe.

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