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
Ingredients
*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
Directions
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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