Tuesday, July 7, 2020

Easy Strawberry Rhubarb Jam

 Easy Strawberry Rhubarb Jam

     It wasn't spring when I was child until my mother picked rhubarb from her garden and made strawberry rhubarb jam. We would lick it off of spoons right out of the warm saucepan. I recently received some rhubarb in my CSA box from a local farm and knew I needed to make jam right when I got home! My mother's recipe was delicious but it called for a few cups of sugar so I thought maybe I could try to make it with maple syrup. I only had a small amount of rhubarb so I experimented and made a small batch with less sweetener, and the tartness I love from strawberry rhubarb jam.

Easy Strawberry Rhubarb Jam 


*1 cup rhubarb trimmed and chopped

*1 cup strawberries fresh or frozen chopped and stems removed

*juice from 1/2 of a lemon

*1/4 cup of water

*3 TBSP maple syrup or honey ( you can add more if you want it sweeter, this amount makes it a very tart, like I like it)

*pinch of sea salt


1) Add all ingredients to a small saucepan over medium heat.

2) Bring to a boil and reduce the heat to a simmer.

3) Simmer for 25 minutes or until it starts to thicken.

4) Use a fork to mash all of the ingredients so until the jam is smooth.

5) Place in a clean container or jar in the fridge until ready to serve. I like to have a little warm right out of the pan on a muffin or piece of bread.

Serve on bread, ice cream, or muffins!

This will keep in the fridge covered for 5 days.

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