1–1/2 cups (about 1/2 pound) rhubarb, trimmed and cut into 1-inch pieces
1/2 cup sugar
1 tablespoon fresh lemon juice
8 large strawberries, stemmed and quartered
1 teaspoon Rain’s Choice pure Vanilla Extract
1/8 teaspoon allspice (freshly ground if possible)
1/8 teaspoon ground black pepper
Combine the rhubarb, sugar, lemon juice and salt in a 1-1/2-quart heavy-bottom saucepan.
Bring to a simmer over medium-low heat, stirring occasionally until the sugar dissolves.
Increase heat to medium-high and cook 5 minutes.
Add the strawberries and cook 12 minutes, stirring occasionally. A pale-pink foam will appear on the surface and the bubbles will be larger than when the mixture began cooking.
Stir in the vanilla extract and spices.
Cool, then refrigerate, uncovered, for at least 1 hour, or until the jam thickens and is cold.
Yields 1-1/2 cups.