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Easy Strawberry Rhubarb Vanilla Jam with Cardamom
5 from 8 votes

Easy Strawberry Rhubarb Vanilla Jam with Cardamom

A delicious, no canning required, strawberry rhubarb jam anyone can make!

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 16 servings
Calories: 53 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 pound strawberry washed, hulled and cut in half
  • 1 pound rhubarb chopped into 1/2 inch pieces
  • 1/2 cup water
  • 1/2 lemon juiced
  • 3/4 cup granulated sugar
  • 1/4-1/2 teaspoon ground cardamom optional
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions

    Cup of Yum
  1. In a large saucepan over medium high heat combine the strawberries, rhubarb, water, lemon juice, sugar and cardamom. Stir everything together and bring the mixture to a boil.
  2. Reduce the heat to medium low and simmer for about 30-40 minutes stirring occasionally. Once the strawberries and rhubarb mixture has reduced by about half use a potato masher or back of a spoon to mash them to the consistency you prefer.
  3. Remove from the heat and stir in the vanilla bean paste or extract. Pour the jam into two clean jars and cool completely on the counter.
  4. Cover the jam and store in the refrigerator or freezer until ready to use.

Nutrition Information

Serving 2tablespoons Calories 53kcal (3%) Carbohydrates 13g (4%) Protein 0.5g (1%) Fat 0.2g (0%) Sodium 2mg (0%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 53

% Daily Value*

Serving 2tablespoons
Calories 53kcal 3%
Carbohydrates 13g 4%
Protein 0.5g 1%
Fat 0.2g 0%
Sodium 2mg 0%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.