Strawberry Rhubarb Jam with Organic Sugar

Every once in a while you hit the utter sweet spot with a batch of jam. This one is so good that I'm torn: I think it would do very well in the Royal Winter Fair preserves competition, but I would be very sad to send any of my few precious jars away. I'd rather eat them (maybe with a spoon!) or give them to dearly loved friends and relations.

In case you think I'm exaggerating, here's the recipe.

Perfect Strawberry Rhubarb Jam with Organic Sugar
Makes 4-5 cups

• 2 pounds organic sugar
• 2 quarts fresh, just-ripe ripe local strawberries
• 2 cups washed and diced fresh, just-ripe ripe local rhubarb (thanks to Amy of Playing in the Dirt!)
  
• 4 tbsp lemon juice

1. Sterilize jars.
2. In a wide, deep non-reactive pot over medium-high heat, combine all ingredients and mix well to dissolve sugar.
3. Bring to a full rolling boil and boil, skimming and stirring occasionally, until mixture stops frothing up to a large volume, the scum pulls back to sides of pot and the jam thickens so it dribbles rather than pours off the spoon. It will have reduced in volume by about half, the rhubarb will mostly have dissolved, and the strawberry chunks will be well integrated into the mixture rather than bobbing on the surface.
4. Pour into hot sterilized jars, seal and process at a full rolling boil for 5 to 10 minutes. Refrigerate any jars that do not seal.
5. See how long you can last without eating it!