Rhubarb Strawberry Lavender Jam is a delightful twist on the classic strawberry jam, featuring the tart punch of rhubarb and a gentle hint of floral lavender. It's perfect for adding a burst of flavor to your breakfast or as a gift for friends and family.
Rhubarb provides a tart, tangy flavor that balances the sweetness of the strawberries. It’s the backbone of this jam, giving it a unique twist. Strawberries add natural sweetness and vibrant color, making the jam irresistibly appealing. Sugar is essential not only for sweetness but also to help the jam set properly. Lemon juice brightens the flavors and helps the jam firm up by boosting acidity. Dried lavender buds are the secret ingredient, adding a subtle floral aroma that elevates the jam to something special. Finally, vanilla extract rounds out the flavors, giving the jam a warm and comforting finish.
This jam is a versatile treat! Spread it generously on toasted sourdough bread or croissants. It's also divine as a topping for vanilla ice cream or a filling for homemade pastries. For something savory, try it with goat cheese on a charcuterie board.
Start by gathering all your ingredients and prepping your produce. Chop your rhubarb and strawberries into small, uniform pieces to ensure even cooking. In a large saucepan, combine the chopped rhubarb, strawberries, sugar, and lemon juice. Place the pan over medium heat and stir frequently for about 5 minutes, just until the sugar is fully dissolved and the fruit begins to release its juices.
Next, add the dried lavender buds to the mixture and crank up the heat to bring it to a rolling boil. Once boiling, reduce the heat to a gentle simmer. Let the mixture bubble away for 20-25 minutes. Stir it occasionally to prevent sticking, and keep an eye on the texture — you're looking for it to thicken up nicely.
Once your jam has reached a good consistency, remove the saucepan from the heat and stir in the vanilla extract. This is where the magic happens, as the vanilla will meld with the other flavors beautifully.
Finally, carefully ladle your hot jam into sterilized jars, leaving a bit of headspace at the top. Seal them tightly, and if you're planning on storing them long-term, consider processing them in a water bath canner for added safety.
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