Strawberries and rhubarb are one of our favorite springtime combinations. Use them here to make a quick and easy spread.

This recipe makes a small batch — enough for two 8-oz. jars. If you keep them in your refrigerator, there’s no need to process them.

Microwave Strawberry Rhubarb Jam

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2 cups fresh strawberries cut into ¼-inch slices

½ cup rhubarb chopped into ¼-inch pieces

1 ½ cups sugar

2 Tbs. lemon juice

In a large microwave-safe bowl, layer 1 cup strawberries, ¼ cup rhubarb and ¾ cups sugar; repeat. Pour juice over top.

Microwave on high, stirring twice, 3 minutes. Continue cooking in 30 second intervals, stirring after each, until mixture begins to thicken and gel, about 2 minutes total.

Ladle into jars or container. Cool completely; keep refrigerated.

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