Rhubarb Strawberry Lavender Jam

Enjoy the delightful blend of tart rhubarb and sweet strawberries with a hint of aromatic lavender in this luscious jam. Perfect for spreading on toast or as a dessert topping, this unique jam will bring a touch of summer to any meal.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

3 cups chopped rhubarb

3 cups chopped strawberries

2 cups granulated sugar

1 tbsp lemon juice

1 tsp dried lavender buds

1/2 tsp vanilla extract

Instructions

1. In a large saucepan, combine rhubarb, strawberries, sugar, and lemon juice.

2. Cook over medium heat, stirring frequently until sugar is dissolved, about 5 minutes.

3. Add lavender buds and bring mixture to a boil.

4. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until thickened.

5. Remove from heat and stir in vanilla extract.

6. Carefully ladle jam into sterilized jars and seal.

Storage

Store in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.

Reheating

For best results, serve at room temperature or gently microwave for 5-10 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.