Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
๐ฅฃThe Day Before: Prep the Rhubarb
1/ Peel the rhubarb and cut it into 1โ2 cm pieces.
2/ In a bowl, combine the rhubarb, brown sugar, vanilla sugar, and lemon juice. Mix well, cover the bowl, and refrigerate overnight.
๐ฅฃThe Next Day: Cook the Rhubarb
3/ Place the marinated rhubarb along with its juices into a saucepan and heat over medium heat.
4/ Once it comes to a boil, skim off any foam, then reduce the heat to low and simmer for about 10 minutes.
๐ฅฃAdd the Strawberries
5/ Hull the strawberries and cut them into your desired size.
6/ Add the strawberries to the saucepan and simmer for another 15โ20 minutes.
โ(If you’d like to keep the strawberries in pieces, add them during the last 5โ10 minutes of cooking.)
๐ฅฃAdd a Touch of Freshness
7/ Just before turning off the heat, stir in finely chopped mint leaves (or a bit of grated lemon zest) to add a fresh aroma.
๐ฅฃJar and Store
8/ While the jam is still hot, pour it into sterilized jars.
9/ Seal the jars tightly and turn them upside down for about 10 minutes. Then let them cool to room temperature.
๐ Jam Tips & Little Stories๐
โญ๏ธ Sweetness with Depth: Using brown sugar gives this jam a warm, mellow sweetness with extra depth. Prefer a lighter taste? White sugar works beautifully too! just use what you have on hand.
โญ๏ธ A Refreshing Touch: Stirring in a little mint at the end adds a gentle, cooling finish. It lifts the flavor and makes the jam feel just right for spring and early summer. ๐ฟ
โญ๏ธ More Than Just for Toast: This jam is great on toast, but donโt stop there! Try it with scones, yogurt, vanilla ice cream, or even with cheeses like Camembert or fresh goat cheese (chรจvre) for a sweet-savory twist.
โญ๏ธ Simmer with Patience: Cooking time can vary depending on your stove and pan. Simmer gently over medium heat until thickened, watching carefully to avoid burning. It will thicken more as it cools!
โญ๏ธ Smart Storage Tips: Pour the jam into sterilized jars while still hot, seal tightly, and store in the fridge. It keeps well for about two weeksโjust be sure to use a clean spoon each time.
โญ๏ธ Surprisingly Easy to Love: When I served this jam with crรชpes, my husband, who rarely eats jam, was curious but hesitant.
“Isnโt rhubarb sour?” he asked. I reassured him: โThereโs strawberry and sugar too!โ
One bite later, he smiled: โItโs sweet!โ ๐Even jam skeptics may find themselves going back for seconds๐
๐ Love rhubarb? Be sure to check out my Rhubarb Jam recipe too!ย 
๐ Curious about rhubarb and strawberries? You might enjoy these posts too!
๐Spring with Rhubarbโค๏ธ A European Favorite๐ฟ
๐Strawberry Season in Germany๐ A Sweet Taste of Spring
Founder of @Umami Sans Frontiรจres
