Strawberry Rhubarb Jam
This delicious, no canning required, strawberry rhubarb jam is easy enough for anyone to make. You'll love the hints of vanilla and cardamom added to it!
Servings: 16 servings
Ingredients
- 1 pound strawberries, washed, hulled and cut in half
- 1 pound rhubarb, chopped into 1/2 inch pieces
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 3/4 cup granulated sugar
- 1/4-1/2 teaspoon ground cardamom optional
- 1 teaspoon vanilla bean paste, or vanilla extract
Instructions
- In a large saucepan over medium high heat combine the strawberries, rhubarb, water, lemon juice, sugar and cardamom. Stir everything together and bring the mixture to a boil.
- Reduce the heat to medium low and simmer for about 30-40 minutes stirring occasionally. Once the strawberries and rhubarb mixture has reduced by about half use a potato masher or back of a spoon to mash them to the consistency you prefer.
- Remove from the heat and stir in the vanilla bean paste or extract. Pour the jam into two clean jars and cool completely on the counter.
- Cover the jam and store in the refrigerator or freezer until ready to use.
Nutrition
Serving: 2tablespoons | Calories: 53kcal | Carbohydrates: 13g | Protein: 0.5g | Fat: 0.2g | Sodium: 2mg | Fiber: 1g | Sugar: 11g