Strawberry Rhubarb Jam. This recipe was actually intended for an upcoming tart, but when I made it, I had no idea it would be this good so I had to share 🙂 On it’s own, it can be spread on toast or a muffin, used in sweet pastries, eaten with a spoon? I must admit…I might have had more than a few tastes of this jam during (and after) the cooking process. You’ll understand when you make this for yourself. Sooooo good!!
You’ll want to begin with fresh, ripe strawberries. Since rhubarb has a very short season, you can’t always find fresh. I learned this the hard way a few months back. In fact, you can’t always find frozen either. When I found it in my store, it was really inexpensive recently. I bought all that they had and sliced it up, put the pieces on a small cookie sheet and froze them. Then I transferred them into freezer bags for future use. Fast forward to the present….
In a large sauce pan over medium heat, add the rhubarb to 2 Tbl of vegan Margarine and saute for about 3-4 minutes. Add the strawberries and the sugar. Cook, stirring constantly using a fork or potato masher to crush the fruit. It will still be somewhat chunky. Do this for about 5 minutes or so.
Then, stir together 1 Tbl of flour with 2 Tbl of freshly squeezed lemon juice. Stir this mixture into the strawberry rhubarb mixture. Bring to a boil. Cook, stirring frequently, 2-3 minutes or until thick. Remove from heat and transfer to a small bowl to cool. Cover and chill for up to a week.
If you are into canning (which I apologize, I am not the one to tell you how to do this), you could also preserve this using the proper methods. It didn’t last more than a week in my house 🙂 This makes about 1 Cup once fully cooked down.
We’ll be featuring this exact same jam in a tart coming to TheVegLife.com very soon 🙂
- 2 Tbl vegan Margarine
- 1/2 C Rhubarb (fresh or frozen)
- 1 C fresh Strawberries, sliced
- 2/3 C vegan granulated sugar
- 1 Tbl All-Purpose Flour
- 2 Tbl Lemon Juice, freshly squeezed
- Melt the margarine in a large sauce pan. Add the rhubarb and cook for 3-4 minutes.
- Add the strawberries and sugar.
- As they begin to cook, use a fork or potato masher to break up the fruit. They will still be a bit chunky. Do this for 5 minutes.
- Stir together 1 Tbl flour and 2 Tbl freshly squeezed lemon juice. Add this to the strawberry rhubarb mixture.
- Cook, stirring often, for about 2-3 minutes or until thick. It will continue to thicken as it cools.
- Transfer the mixture to a bowl to cool.
- Cover and chill for up to a week.
*NOTE* The nutrition facts provided below are based on a 1 ounce serving (such as for using on toast). The recipe makes approximately 8 ounces (1 Cup).