A ruby red jam made by slow roasting rhubarb and strawberries with a dash of balsamic and vanilla in a heavy cast iron pan on the cooktop is ready in just under an hour and is delightfully tart and sweet. The low sugar content and use of unrefined sugar makes this jam more wholesome and lets the real taste of the fruit shine through. Packed in jars wrapped with some lovely twine and holly, this jam would make the perfect Christmas gift for friends and family.
- 350g chopped rhubarb (1 bunch)
- 200g strawberries, leaves trimmed and diced fine
- 2 tablespoons caramelised balsamic vinegar
- 1 teaspoon vanilla powder/paste/extract
- 3/4cup rapadura sugar
- Place all ingredients in a heavy bottomed saucepan on low-medium heat and cook for 15 minutes, stirring constantly.
- Reduce heat to low and cook for another 20-30 minutes until sticky and jammy. Stir every now and then to ensure that jam doesn’t stick. Cool completely.
- Fill in sterilized jars with lids and store in the fridge for up to a month.
I have used caramelised balsamic vinegar. It is available from Thomas Dux and select gourmet delis and online grocers. It is syrupy and rich. You can alternatively use a good quality balsamic vinegar or a combination of 1 teaspoon balsamic vinegar and 1 teaspoon maple syrup works well too.
Jars can be sterilised quickly in the oven instead of the traditional stovetop boiling hot water method. Preheat oven to 120C. Wash jars and non-plastic lids with soapy water. Rinse thoroughly. Place in preheated oven on a wire rack for 20 minutes. remove carefully using tea towels/kitchen gloves. Fill immediately with jam/preserve.