Quick Sunday Morning Jam: Strawberry, Rhubarb and Basil
June 3, 2012
This jam is quick, easy and delicious. This recipe uses half of the sugar normally found in traditional jams, making it all about the fruit. Choosing local and seasonal ingredients is key to getting a great tasting jam!
To make the jam, you will need:
- 300 grams strawberries
- 150 grams rhubarb
- 225 grams sugar
- 3 basil leaves
- ½ lemon
Clean, de-stem and cut the strawberries in half. Peel and cut the rhubarb into 1 inch pieces.
Add to pot along with sugar and freshly squeezed lemon juice from 1/2 lemon.
Bring to a boil on medium-high heat and continue cooking until desirable consistency.
Spoon test: jam should drip slowly off of the spoon.
Add basil and cook another 2 minutes.
Enjoy over pancakes if your jam is still hot or cool it down fast by pouring the jam into a large dish in a thin layer and placing it in the freezer for 5 minutes.
And here is our 1-minute "how to" video:
Quick Sunday Morning Jam from whip+click on Vimeo.
Spring | Tags: Basil, Rhubarb, Strawberry 
Reader Comments (4)
This is too pretty to eat :)
Looks fabulous, I'm sure the jam is delicious (I can't eat sweets) and the vidoe's great. You might consider also listing ingredients in cups for ignorant Americans who don't have a scale in their kitchens.
Good luck with this!!
Great recipe! Beautiful photography. I live in California surrounded by strawberry fields and am always looking for different way to use them. Thank you. Cup measurements for me too :)
Thanks for your comments and suggestions, we'll be adding cup measurements to our recipes!