My sweet grammy – at almost 90 years old – has one of the best backyard gardens on the southwest side of Chicago.
Every spring she gets to work – planting, picking weeds and caring for every little inch of earth that surrounds her home.
By summer her yard is overflowing with potatoes, tomatoes, garlic, beans, peas, greens, herbs, chives, radishes, beets, kohlrabi, peppers and raspberries – to name a few.
Rhubarb – in all of its pink, sweet-and-soury goodness – is a crop that pops up in April, earlier than most. And with its arrival, comes this…
My grandma’s famous Rhubarb (from the garden) and Strawberry Jam.
Even though I used to watch my gram make this (among many other things) when I was little, it wasn’t until recently that I started whippin’ up my own small batches…with her rhubarb, of course.
It’s easy to prepare, super tasty and much healthier (and lower in sugar) than store-bought jam.
We love it slathered on just about anything (biscuits, waffles, pancakes, rice cakes), swirled into yogurt or oatmeal, with a bit of homemade granola, or smeared on a dense piece of bread with a hefty hunk of nut butter.
Rhubarb and Strawberry Jam
- 2 pounds of fresh rhubarb (approx. 10 stalks), chopped
- ¼ cup of water
- 1 16oz package of fresh strawberries, chopped
- ½ to 1 cup of sucanat*, depending on desired sweetness
- In a medium-sized pot, bring the rhubarb and water to a gentle boil and boil until the rhubarb is tender and breaks down completely, stirring frequently, about 5 minutes.
- Stir in the strawberries and ½ cup of sucanat. Then simmer on low for 10 minutes more.
- Taste and adjust sweetness to your liking.
*If you don’t have sucanat, you can substitute any natural granulated sugar, such as: brown sugar, coconut sugar, maple sugar or sugar in the raw.
Once you’ve tried it, I’d love to know what you think.
I’d also love to know if you have any family recipes that have become a staple in your home.
Let me know down in the comments below!