Strawberry Rhubarb Jam {Vegan}

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 ūüôā ¬†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!!

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

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….

Ripe Strawberries

Ripe Strawberries

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 ūüôā ¬†This makes about 1 Cup once fully cooked down.

Boiling the Strawberry Rhubarb Mixture

Boiling the Strawberry Rhubarb Mixture

We’ll be featuring this exact same jam in a tart coming to TheVegLife.com very soon ūüôā

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam {Vegan}
Serves: 8
Ingredients
  • 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
Instructions
  1. Melt the margarine in a large sauce pan. Add the rhubarb and cook for 3-4 minutes.
  2. Add the strawberries and sugar.
  3. 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.
  4. Stir together 1 Tbl flour and 2 Tbl freshly squeezed lemon juice. Add this to the strawberry rhubarb mixture.
  5. Cook, stirring often, for about 2-3 minutes or until thick. It will continue to thicken as it cools.
  6. Transfer the mixture to a bowl to cool.
  7. 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).

jam nutrition

 

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