Strawberry, Rhubarb and Camelina Jam

4 cups (1 liter) of fresh rhubarb

4 cups (1 liter) of fresh strawberries, tailed

1 tbsp (15 ml) of lemon juice

1 1/2 cups (375 ml) of sugar (to taste)

1/4 cup (60 ml) camelina seeds Signé caméline

1. Dice the rhubarb and strawberries.
2. Put the fruits, sugar and lemon juice in a pot and heat over low heat until the fruit water comes out.
3. Once the preparation is more liquid, bring to a boil at high intensity for 10 minutes or until the preparation is more consistent.          CAUTION: the jam will continue to thicken as it cools down with the camelina seeds, do not allow the preparation to reduce too much.
4. Add the camelina seeds, then place the jam in airtight jars. Let cool down.

The jam will preserve itself for 2 weeks in the refrigerator in an airtight container.