When you serve this jam everyone is going to ask you what your secret is! The combo of strawberries and rhubarb are brought to a whole different level when the balsamic is added.
1 pound rhubarb, trimmed, washed, and chopped
1 pound strawberries, hulled and chopped
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
11/2 cups rapadura or turbinado sugar
2 teaspoon vanilla extract
- Place rhubarb, strawberries, vinegar, maple syrup, sugar, and vanilla into a large, heavybased saucepan.
- Cook over a medium heat, stirring constantly until sugar dissolves.
- Reduce heat to low and cook, stirring constantly for a further 20–25 minutes or until jam is thick and sticky.
- Spoon into sterilized jars and seal. Store in the refrigerator for up to 2 months.
Made it? Tell us about it–