Boo on this picture's glare, but you still get the sense of what a beauty this jam is. Just look at that hunk of strawberry! Is your mouth watering as you look at the ruby-red rhubarby-strawberry'y syrup? This recipe, by Melissa Clark inspired by Christine Ferber, is fab. Overnight, strawberry and rhubarb chunks macerate in sugar, lemon juice and their own delicious juices and after many gooey hours, you cook it all down and can it. Spring.has.sprung. (Though I did use rhubarb I'd carefully put aside in my chest freezer; it's all coming!).