Founder of @Umami Sans Frontières
🥣The Day Before: Prep the Rhubarb
1/ Peel the rhubarb and cut it into 1–2 cm pieces.
2/ In a bowl, combine the rhubarb, brown sugar, vanilla sugar, and lemon juice. Mix well, cover the bowl, and refrigerate overnight.
🥣The 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.
🥣Add the Strawberries
5/ Hull the strawberries and cut them into your desired size.
6/ Add the strawberries to the saucepan and simmer for another 15–20 minutes.
(If you’d like to keep the strawberries in pieces, add them during the last 5–10 minutes of cooking.)
🥣Add 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.
🥣Jar 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.
🌟 Jam Tips & Little Stories🌟
⭐️ 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.
⭐️ 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. 🌿
⭐️ More Than Just for Toast: This jam is great on toast, but don’t stop there! Try it with scones, yogurt, vanilla ice cream, or even with cheeses like Camembert or fresh goat cheese (chèvre) for a sweet-savory twist.
⭐️ 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!
⭐️ 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 weeks—just be sure to use a clean spoon each time.
⭐️ Surprisingly Easy to Love: When I served this jam with crêpes, my husband, who rarely eats jam, was curious but hesitant.
“Isn’t rhubarb sour?” he asked. I reassured him: “There’s strawberry and sugar too!”
One bite later, he smiled: “It’s sweet!” 😄Even jam skeptics may find themselves going back for seconds😊
👉 Love rhubarb? Be sure to check out my Rhubarb Jam recipe too! 
👉 Curious about rhubarb and strawberries? You might enjoy these posts too!
Founder of @Umami Sans Frontières
