Strawberry Rhubarb Jam
This Strawberry Rhubarb Jam is made with fresh berries, rhubarb, lemon juice, and a touch of honey. It's the perfect balance of sweet & tart! The jam is so easy to make and encapsulates the flavors of summer.
Ingredients
- 4 stalks rhubarb, diced
- 2 cups strawberries, destemmed and halved
- ¼ cup honey
- 1 tbsp lemon juice
- 3 tbsp water
- 2 tbsp chia seeds
Instructions
- Combine all ingredients except chia seeds. Combine the rhubarb, blueberries, lemon juice, honey, and water in a saucepan over high heat. Bring to a boil, stir, and then reduce heat to low.
- Maintain a low, slow boil. Maintain a gentle boil/simmer for approximately 60-75 minutes, or until the jam has set. Stir the jam occasionally. Once it is the desired thickness, remove from heat and stir in chia seeds.
- Allow to cool then enjoy! Transfer to an airtight container. It will last up to a few weeks in the refrigerator. Serve strawberry rhubarb jam over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.
Notes
- Since we aren't using pectin in this recipe it is important we add in lemon juice to bring out natural pectin in fruit, use a sugar (honey), and cook over a low, slow heat.
- Be patient! You will be cooking the jam over a low heat for about 60-75 minutes. The slow cooking will help the flavors to really come through and create the perfect jam.
- Have fun with it. Add in some blueberries or fresh ginger for added flavor.
- Store in an airtight container in the fridge for a few weeks. You can also store in freezer safe bags in the freezer for a few months.
- Serve over fresh baked biscuits, scones, or toast, stirred in your oatmeal or yogurt, or in a savory recipe.
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