Clean and halve the strawberries. Add sugar.
Let it sit together over night.
Cut the rhubarb into 1 cm pieces.
Add rhubarb, half lemon peel, a pinch of salt and black pepper in the pot. Mix gently with strawberries.
Bring to boil over medium heat. When it is boiling lower the heat. Stir occasionally and simmer for 15-20 minutes
Fill the jam in sterilized jars when it is hot and seal them.