Strawberry and rhubarb are a classic combination and for good reason. Not only do they grow in season together, but the sweetness of the strawberry is the perfect balance to the tart and sour rhubarb. I like to pair this jam with toasted cashew bread for the ultimate morning toast and jam combo!
What is rhubarb? In case you don’t already know rhubarb is a stalky vegetable that looks a bit like celery, but red. It may look like celery, but tastes very different from its look alike. Rhubarb is known for its tart and sour taste, almost like that of a lemon. Interestingly, the USDA originally classified it as a fruit in 1947 because the tariffs were cheaper for fruits versus vegetables. However, rhubarb is truly a vegetable. Most famously this vegetable is used in strawberry rhubarb pie.
This easy small batch strawberry rhubarb jam is a great way to try rhubarb for the first time as it doesn’t require a lot of time or ingredients and is alongside fresh strawberries and floral sweet honey. Once you try it, you’ll want to make it every Spring! And if you already are a fan of rhubarb this versatile jam will hit the sweet spot! Enjoy!
Easy Small Batch Refined Sugar-Free Strawberry Rhubarb Jam
Serves 12
Prep: 5 min
Cooking: 30 min
Cooling: 10 min
Total 45 min
Beginner
Ingredients:
2 cups strawberries, halved
2 cups rhubarb, sliced
1 cup honey
¼ cup lemon juice, fresh
Method Of Prep:
- Gather and prep ingredients.
- Add all ingredients to a medium pot and heat over medium high heat until mixture comes to a boil.
- Reduce to a simmer for 20-25 minutes or until it thickens and resembles jam. Stir occasionally to prevent burning.
- Remove from heat and cool for 10 minutes.
- Store in a jar or airtight container and refrigerate for up to two weeks. Enjoy!
Nutrition Facts:
Calories- 95
Carbs- 25.4 g
Fat- 0.1 g
Protein- 0.5 g