Nothing beats a good homemade jam! This Small Batch Strawberry Rhubarb Jam is what you need this spring. Good on anything from toast to scone, from yogurt to ice cream.
While I’m sitting here in Miami in a hotel room, I’m thinking about the jam that I made last week, strawberry rhubarb jam. After trying rhubarb in the UK, rhubarb has become my latest obsession. It’s tart and have a clean taste to finish. Since strawberry has a more robust flavor and sweeter, it’s great pairing with rhubarb. With both produces are in season, this jam is a no-brainer.
To start, cut the strawberries into slices, then toss with sugar. Let it sit while you start to prepare the rhubarb. Cut the rhubarb into small pieces. Toss with lemon zest and juice. Cook until the rhubarb are almost melted, about 10 minutes. Now add the strawberries with sugar and vanilla. Cook until thickened and jam-like, about 20 minutes. That’s it! Cool to room temperature and store in the fridge. Can’t be more easy.
When you take a spoonful of the jam, you first get the sweet strawberry, then you can taste the tart rhubarb after. It’s not too sweet and not too tart. It’s really good with scones, toasts, yogurt or even cake. Since it’s a small batch jam, I didn’t bother to can them. I just keep them in the fridge. You can make more and can them if you like, but make sure to do it properly.
Enjoy, guys! I can’t wait to get back home and work on some scones to go with this tasty jam.
Small Batch Strawberry Rhubarb Jam
- 14 ounces fresh strawberries
- ¾ cup plus 3 tablespoons sugar
- 1 pound fresh rhubarb
- Zest of half lemon
- 1½ tablespoons fresh lemon juice
- ½ teaspoon vanilla bean paste or vanilla extract
- For the strawberries, wash, pat dry, hull and slice. In a medium non-reactive bowl, toss strawberries and sugar together. Let it macerate for 15 minutes.
- In the meantime, prepare the rhubarb. Trim off ends and make sure to remove all leaves. Cut into ½-inch pieces.
- In a medium non-reactive saucepan, add rhubarb, lemon zest & lemon juice. Bring to a boil, then reduce to a simmer. Cover with a lid partially, and cook until the rhubarb has softened and broken apart completely, about 10 minutes, stirring often.
- Now, add the strawberries with sugar (including any liquid). Add vanilla bean paste or extract. Bring to a boil, and reduce heat to medium. Cook until mixture is reduced and thickened, about 20 minutes, stirring often.
- Carefully transfer the jam to clean heat-proof containers or glass jars (with lid). Cool to room temperature. Cover with lid and store in the fridge.
- Rhubarb is in season during spring time from April to June in the US. Pick ones that are firm with no bruises and not too thick. Thicker ones are more fibrous. Colors don’t matter too much.
- Non-reactive materials mean ceramics, enamel, glass, plastic, or stainless steel. Reactive materials, like aluminum, will react to the acid in food and have a metallic taste.
- Jam can last for a few weeks in the fridge.