I have made Strawberry Rhubarb Jam almost every year the last decade. This is truly the perfect pancake jam! Although in our house we don’t limit ourselves to eating it only with pancakes. It is also great with scones, buns, bagels pastries and porridge. The mix of strawberries and rhubarb is delicious. Strawberries are very sweet (and so so good on their own) but when mixed with rhubarb the result becomes a bit more tangy. I love it! If I could choose only one jam or marmalade for the rest of my life it would be this one! Oh wait, I already said that about another? Well, it most definitely qualifies on my top three list. And did I mention my secret ingredient? I always add a few cloves which makes the flavour a bit more complex. If I hadn’t told, you would probably never have guessed because the flavour of it isn’t very appearance. But one year I tried without adding cloves and there was a clear difference for the worse. If you are a sucker for pancakes, don’t miss out on this jam!
A few days ago we left the city for a farm where you can pick your own Strawberries. This has become a new tradition and we sure do like traditions in this house. But this year we almost missed the season of strawberries due to being abroad but just as we arrived back home we were headed towards the strawberry fields. It feels nice to make jam (or something else) with strawberries you have picked on you own.
Strawberry Rhubarb Jam
- 800 g strawberries
- 800 g rhubarb
- 5-6 cloves
- 1200 g sugar
1. Wash and remove the stems from the strawberries. Cut them in quarters and place in a large saucepan.
2. Wash and slice the rhubarb and add to the saucepan together with sugar and clove.
3. Bring to boil and then lower the heat. Let it simmer until it reaches 107C/F. Skim foam if necessary and stir occasionally.
4. Add hot jam to clean, sterilized jars and you are done. Enjoy!