Strawberry Rhubarb Jam
A sweet, seasonal strawberry rhubarb jam enhanced with fresh lemon, vanilla bean, and ginger for extra brightness. No pectin necessary; this is naturally thickened.
Servings: 1 pint
Calories: 1074kcal
Ingredients
- 1 pound rhubarb (about 5 stalks), diced
- 1 pint fresh strawberries, hulled and quartered
- 1 2" piece fresh ginger, peeled and grated
- 1 cup sugar
- 1 lemon, juiced
- 1 teaspoon vanilla bean paste, or 1 1/2 teaspoons pure vanilla extract
- pinch kosher salt
Instructions
- Combine all ingredients except the lemon juice in a medium-sized pot, with a splash of water to cover the bottom. (Note: The water helps prevent scorching in the first stages of cooking.)
- Cook over medium heat, stirring frequently, lowering the heat as necessary to attain a low boil. Cook until the strawberries and rhubarb break down and thicken into a jam-like consistency, about 30 minutes.
- Add the lemon juice and stir to combine. Cool to room temperature or chill before serving. The jam will keep in the refrigerator for at least two weeks.
Notes
This lovely strawberry rhubarb jam recipe is easy to make and keeps for a couple weeks at least. With vanilla, ginger, and lemon for a little special something. No pectin necessary thanks to the natural pectin content, this jam freezes well, too.
Nutrition
Calories: 1074kcal | Carbohydrates: 270g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 28mg | Potassium: 2212mg | Fiber: 21g | Sugar: 234g | Vitamin A: 543IU | Vitamin C: 372mg | Calcium: 497mg | Iron: 4mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
