Nothing gets me more excited for summer’s bounty than discovering that first batch of spring rhubarb at the farmer’s market.  Spring rhubarb means that exciting things are happening; the sun is shining, the dirt is awake and nourishing, the frost is gone and we’re off to the races! It’s still pretty early and the stalks I bought were short, but flavourful despite being on the small side.  We wanted to eat it right away so there was no sense in canning the small batch of strawberry rhubarb jam I made.  Instead we spread it on our waffles and mixed it in with whipped cream.  If you wanted enough to can, then I would double the recipe below. I had about 2 cups worth of jam in the end and it was gone within the week!

This recipe is sweetened with honey and does not include pectin.  Pectin is what gives jam that jelly like feel – it suspends fruit for a more voluminous texture and also brightens colour.  While pectin is absolutely natural (usually made from apple skins) and safe to use, it isn’t required for a great strawberry rhubarb jam and I just like to keep things simple so I didn’t bother with it.

Strawberry Rhubarb Jam

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Small batch jams will stay good in your fridge for a few weeks and they are sure to be long gone by then!

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Ingredients

• 2 cups rhubarb, washed and chopped into 1 or 2 inch pieces
• 2 cups strawberries, hulled and cut in half
• 1/3 cup honey
• 1/2 lemon, juiced

Instructions

Put all ingredients into a pot and bring to the boil. Reduce heat and simmer 10-15 min until fruit has broken down and liquid has reduced to form the thickness you desire.

Taste Test your jam for sweetness (be careful you dont burn your lips!) Add additional honey if desired.

Ladle hot jam into jars, let cool, add a lid and store in the fridge for up to 2 weeks.

If you wish to can your jam do not let it cool and instead follow instructions HERE.  Be sure your jars are prepped and sterilized before you begin. We smeared this jam over waffles for brunch and it was delicious!  I can’t wait to get back to the market this weekend and get some more rhubarb.  Last year we made strawberry rhubarb cobbler and I’m excited to get that in the oven.  SO GOOD. Seriously, rhubarb is one of my most favorite things and it’s even more special because the growing season is so short.

Get the ultimate gluten free waffle recipe.

Get the gluten free strawberry rhubarb cobbler recipe.

Have you found any rhubarb yet?  Do you wait for it every year like presents from Santa like I do?  Because I seriously obsess over hunting it down as soon as spring has sprung.  It’s a little ridiculous, but it’s one of those things that just makes life worth living.  Rhubarb and strawberries and cream and warm weather and sunshine and smiles and laughter.  What more to life is there?