Strawberry and Rhubarb Jam

Rinse, trim, and chop the strawberries. Rinse and trim the rhubarb, then peel and dice small. Mix with the strawberries and the jame sugar in a large saucepan. Rinse the lemon in hot water and pat dry. Remove the peel with a vegetable peel, then squeeze the juice. Add the juice and zest to the pot with the acacia blossoms. Let infuse, covered, for at least 2 hours (preferaby overnight).

Bring the mixture to a boil, and cook for 3 minutes stirring constantly. Remove the blossoms and divide the mixture into prepared sterilized jars. Seal tightly, turn up side down, and cool completely.