Rhubarb & strawberry jam with a twist

This recipe was lost in one of the many moves I put my blog through. But luckily I found it again while perusing my old recipes and photos. And no, the images are not the best I've ever made. But sometimes that's alright. It is a reminder of the time I was experimenting with more complex food styling, and my weird obsession with putting flowers in every picture I took. I also didn't know how to deal with glass. Despite all these flaws, I hope that you will give this jam a try. Because it is really good, and recipes are not about the photos, they're about the flavour. Even if you eat with your eyes first.

300g rhubarb
200g strawberries
2tbsp rice vinegar
100g demerara sugar
1 vanilla bean

  • Cut the rhubarb and strawberries in small pieces, making sure to cut them as small as possible.
  • Place the pieces of fruit in a large pan with 2tbsp rice vinegar and 100g demerara sugar. Slice the vanilla bean lengthways, scrape the seeds, and add them to the pan. For a little extra flavour, add the vanilla bean as well.
  • Turn the heat to medium-low, and stir the ingredients for 15 minutes.
  • Then turn the heat to low, and let the fruit simmer for another 30 minutes - while stirring occasionally - until it is sticky and jammy.

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