Step into what nostalgia means to me with this delectable rhubarb and strawberry jam recipe, which can’t help but transport me back to the cherished mornings I spent with my Mormor and Morfar on their sun-kissed balcony last summer. This particular jam that my Morfar made for us to enjoy during our stay was one of the most memorable aspects of that June because of how much it was able to encapsulate exactly what I view a Swedish summer to be into a delicious spread. Combining the timeless sweetness of strawberries with the tangy vibrancy of rhubarb, this jam not only tantalizes your taste buds but also offers endless culinary possibilities, from adding yogurt to enhancing your favorite desserts. While the original recipe can be found by clicking here, I made some modifications to some of the recipe measurements and ingredients to make it more accessible to make from items found at your local grocery store. Moreover, the recipe makes a pretty hefty portion of jam, so if you find that you won’t finish it before it starts to go bad (I’d say 3-4 days give or take since we don’t have jam sugar here), my Mormor suggested that you can store the remnants in your freezer to be reheated for later.

Ingredients (yields 3 pint-sized jars of jam)

500 grams of strawberries

500 grams of rhubarb (about 3 large, thick stalks)

2 cups of sugar

2 tablespoons of vanilla extract

3 tablespoons of lemon juice

Preparation (yields 3 pint-sized jars of jam)

1. Rinse, destem & chop the strawberries. Place in a large saucepan once complete.

2. Peel the pink skin off of the rhubarb with a knife or potato peeler. Slice the stalk to match texture preferences. For reference on how finely to cut the rhubarb, I like to have chunks of rhubarb so I chopped roughly 1-inch thick pieces. Place into the saucepan with the strawberries.

3. Add sugar to the saucepan and bring to a boil on medium-high heat. Stir frequently.

4. Add the vanilla extract and lemon juice.

5. Once brought to a boil, allow the jam to simmer on medium heat for 5-10 minutes without a lid. While simmering, mash the fruit together (if needed) with a potato masher or pasta ladle if you don’t have one. Skim off any film that’s gathered on top with a spoon.

6. Let the jam cool for 30 mins to an hour, then transfer it to a sealed container(s).

7. Store them cool in the fridge.

and NJUTA!

💘 Hanna