0 from 12 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
10 mins
Total Time
45 mins
Servings: 16 servings
Calories: 53 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 pound strawberries, 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
- 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.
- 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.
- 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.
- Cover the jam and store in the refrigerator or freezer until ready to use.
Cup of Yum
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: 16servings
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.