In this video we'll show you how to make a quick Sunday morning Rhubarb Strawberry Basil Jam.
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
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.