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Rhubarb and Strawberry Jam with Cinnamon

This jam combines tart rhubarb and sweet strawberries cooked together until softened and thickened, with a hint of cinnamon added during simmering. The final texture is spreadable with a glossy, jam-like appearance, showcasing vibrant fruit chunks coated in syrup. The dish is prepared through simmering and reduction methods to achieve a balanced, fruity spread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 cups fresh strawberries, hulled and halved
  • 2 cups rhubarb stalks, chopped
  • 1 cup sugar
  • 1 teaspoon ground cinnamon added during simmering
  • 1 tablespoon lemon juice optional, enhances flavor

Equipment

  • Large saucepan or pot
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Combine the strawberries, rhubarb, sugar, and lemon juice in a large saucepan. Stir well to evenly distribute the sugar and ingredients.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently. Watch for bubbling appearance and a sweet aroma from the fruit as it starts to soften.
  3. Reduce the heat to low and add the cinnamon. Continue to simmer, stirring occasionally, until the mixture thickens slightly and the fruit is fully softened, about 15-20 minutes. The jam should appear glossy and coat the back of a spoon.
  4. Remove the saucepan from heat and pour the hot jam into sterilized jars or bowls. Let it cool slightly before using or storing.
  5. Once cooled, the jam has a vibrant, chunky appearance with visible fruit pieces suspended in thickened syrup. Serve it spread on bread or as a topping for desserts.