Description
This Small Batch Strawberry Rhubarb Jam is a delightful homemade preserve combining the tartness of rhubarb with the sweetness of strawberries. Perfect for those who want a fresh, flavorful jam without the hassle of large batches, it’s sweetened just right and infused with a hint of cinnamon and vanilla for a warm, aromatic finish. Ready in just 35 minutes, this jam is ideal for spreading on toast, topping yogurt, or swirling into desserts.
Ingredients
Jam Ingredients
- 1½ cups rhubarb, diced into ½ inch pieces
- 2 cups strawberries, stemmed and sliced into ½ inch pieces (measure after you dice)
- 1 tsp fresh lemon juice
- ¼–½ cup granulated sugar
- ¼ tsp cinnamon
- ¼ tsp vanilla bean paste or vanilla extract
Instructions
- Combine Ingredients: Place the rhubarb, strawberries, ¼ cup sugar (adjust up to ½ cup if the strawberries are less sweet), lemon juice, cinnamon, and vanilla in a medium-sized saucepan.
- Initial Cooking: Cover the saucepan with a lid and cook over medium heat for about 5 minutes, stirring occasionally to mix the ingredients and allow the fruit to release its juices.
- Simmer to Thicken: Remove the lid and continue cooking uncovered over medium heat for about 25 minutes. Stir occasionally and monitor the jam; the liquid should reduce significantly and the mixture will thicken. If the jam bubbles too vigorously or sticks to the bottom, reduce the heat to medium-low.
- Final Check and Cool: Once the jam has thickened to your liking (it will thicken further as it cools), remove the pan from heat. Let the jam cool slightly before transferring to a jar or container for storage.
Notes
- Use fresh, ripe strawberries for best flavor.
- Adjust sugar quantity to taste depending on the sweetness of your fruit.
- Store jam in a sterilized jar and refrigerate; consume within 2 weeks.
- The jam will thicken more as it cools, so don’t worry if it looks slightly runny when hot.
- Vanilla bean paste gives a richer vanilla flavor compared to extract, but both work well.
