This jam is as good as it gets – simple ingredients and easy preparation. Strawberry Rhubarb Lemon Jam is the perfect small-batch recipe for all of your summertime indulgences!
When it comes to jams, there’s none as good as homemade. On occasion, I will purchase a jar of jam from the grocery store, but I’ll only do that if fresh fruit is not in season or at a good price. Even though there are some store-bought jams that I like the taste of, it’s hard to find a good jam that isn’t overly sweet. Whenever I eat jam, I want to taste the fruit, not overly processed sugar content.
This jam has four very basic and readily available ingredients – strawberries, rhubarb, lemon, and sugar. Pile all of those things into a deep saucepan and let it simmer away. In a little time, you’ll have a great tasting, thick jam that’s ready to be enjoyed in various ways.
Jam is not just for toast. Or a bagel. Jam is a great condiment that can be used in so many ways. Did you know that you can top a baked chicken breast with this jam and place it back in the oven under a broiler for a few minutes and end up with a beautifully tasting otherwise dull chicken breast? You could also smear this jam onto roasted pork loin or grilled beef ribs. If you’re weary about using jam as a meat condiment, whisk together equal amounts of jam and barbeque sauce for a sweet/heat sauce.
Obviously, you can smear this jam on toast or a scone as well. Or sandwich it between two shortbread cookies. Just recently, I made a cake that would work very well with this jam. Oh, and one can’t forget a dollop or two on top of some good vanilla bean ice cream! Jams are a great condiment to have on hand at all times. Try stirring a spoon of this jam into some plain yogurt and topping it with some granola for a healthy dessert option.
Here’s an idea: skip the maple syrup on your breakfast pancakes and add a bit of jam. Stuff some jam into a crepe, add a big spoonful of whipped cream and you’ve got a delicious dessert! Or, top a baked brie wheel and serve it with some peppery crackers for dipping. Remember that stirring it into plain yogurt suggestion? Well, do that and then pour the mixture into some Popsicle molds for a delicious beat-the-heat summer treat.
Either way you choose – fancy, weird, adventurous, or just plain old fashioned, Strawberry Rhubarb Lemon Jam is bound to tickle your taste buds and add pizzazz to all of your home-cooked creations.
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Strawberry Rhubarb Lemon Jam
- 2 pounds fresh strawberries, washed, stem removed, and roughly chopped
- 4 large rhubarb stalks, washed and cut into 1 inch pieces (about 3 - 4 cups)
- 1 cup white sugar
- 1 lemon, juiced
In a deep sauce pan, over medium low heat, add the rhurbarb, strawberries, sugar, and lemon juice.
Allow the ingredients to simmer, undisturbed, for 30 minutes.
Stir and reduce the heat to simmer.
Allow the jam to simmer for 90 minutes, stirring every 20-30 minutes.
Let jam completely cool. Transfer to mason jars and refrigerate until ready to use.
Assuming that one serving is a tablespoon, this recipe should yield about 48 servings.
“My weaknesses have always been food and men – in that order.” – Dolly Parton