For rhubarb:

• 1kg rhubarb in pieces
• 400g sugar
• 1/2 lemon (zest, juice, seeds)

Mix the rhubarb lemon juice, zest, and spent lemon half (with seeds!) and let sit for 1+ hours (the juices come out of the rhubarb). I think the lemon seeds have pectin (?) so they matter.

Bring to a boil, while stirring, and simmer for a total of 30-45min (until it’s jam, it does set more when it cools down, about 40min is right). Take the lemon and seeds out, obviously.

You can boil some jars and their lids in water to sterilize them while you make the jam…

Strawberry:

• 1kg strawberries cut in medium small pieces
• 200g sugar (20%)
• 1 tbsp fresh lemon juice

Let the strawberries sit in the sugar and lemon juice for an hour. Bring to a boil, and keep on a barely simmering for 30min. Then bring to a boil for 10min, then put in a jar.