Fresh Strawberry and Rhubarb Jam

To make Fresh Strawberry and Rhubarb Jam, start by washing, drying, and chopping 400 g of strawberries and 4 cups of rhubarb (or substitute with Granny Smith apples or blueberries). In a pot, mix the strawberries, rhubarb, and 2 cups of sugar. Cook on medium heat, stirring occasionally, and remove any foam that forms. After about 20-25 minutes of cooking, add 1 tablespoon of lemon juice and continue until the jam reaches your desired consistency. You can test it by dropping some into a bowl of water; if it doesn't dissolve, it's ready. Finally, let the jam cool completely before transferring it to sterilized jars for storage.

Yes, you can substitute rhubarb with Granny Smith apples or blueberries if rhubarb is unavailable. Both options will provide a different flavor profile but will still yield a delicious jam. Just ensure you adjust the sugar slightly if using sweeter fruits like blueberries.

After making your Fresh Strawberry and Rhubarb Jam, let it cool completely before transferring it to sterilized jars. Store the jam in the refrigerator, where it can last for up to 3 weeks. For longer storage, consider canning the jam using proper canning techniques.

Fresh Strawberry and Rhubarb Jam pairs wonderfully with toasted bread, scones, or pancakes. It can also be used as a filling for pastries or as a topping for yogurt and ice cream. For a savory twist, try it with cheese platters, especially with creamy cheeses like brie or goat cheese.

Yes, Fresh Strawberry and Rhubarb Jam is suitable for a vegan diet as it contains only fruits, sugar, and lemon juice. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.