This easy strawberry, rhubarb and basil jam brings an unusual twist to breakfast.
My gourmande friend J came to visit a few weekends ago.
Gourmande as in he spent some time at Leith’s Cookery School, worked in a few London eateries and finally ran his own restaurant in Scotland. The meals he cooks are always so utterly amazing that I felt I had to push out the boat a little bit.
Cue various bits of post it notes all over the kitchen wall as I wrote down a million and one ideas that somehow always came back to rhubarb. It might have had something to do with the lovely rhubarb patch just next to the swings in the garden. With the recent run of gorgeous weather, the kiddoes and I have been hanging at the swings A LOT.
And so the strawberry, rhubarb and basil jam was born.
This jam is easy so easy to make especially with the help of my lovely new Multicooker Redmond. It is full of strawberry flavour and not too sweet due to the rhubarb and lower than normal sugar. So it is all about the fruit. However, the clincher is that lovely hint of herby flavour from the basil. Unusual, exciting and really good.
Talking about exciting, you really ought to check out the Multicooker Redmond RMC-M90E that I made this jam in. I am in kitchen gadget heaven. I have been testing it out extensively and have made oatmeal, stews, soups, rice, fried meat, steamed vegetables, and now made jam in it. And with its 45 cooking programmes, sky is the limit with you can do. See my full review here.
Here is how to make my easy-peasy strawberry, rhubarb and basil jam. Please try it and tell me what you think.
See how other foodies got on with their Multicookers
Chocolate hazelnut hot fudge pudding cake from Elizabeth’s Kitchen Diary.
Apple cake from A Mummy Too.
Easy chocolate cake from Amuse Your Bouche.
Strawberry, Rhubarb and Basil Jam in the Multicooker Redmond
- 15 large fresh basil leaves
- Juice of half a lemon
- 600 g (1.3lb) sugar
- 250 g (8.8oz) rhubarb thinly sliced
- 500 g (1.1lb) strawberries halved
- Add the strawberries, rhubarb, sugar and lemon juice into the Multicooker Redmond cooking bowl, mix everything well and shut the lid.
- Set the Multicooker to boil and set the timer to 45 mins.
- After 16 mins, when it has started boiling, open the lid and give everything a stir and leave open.
- After a further 10 mins test the jam. If not ready then test the jam after 4 min intervals until it is ready.
- Switch off the Multicooker, take out the cooking bowl and set it on the counter. Stir in the basil and let the flavour infuse for a couple of mins.
- Pour the jam into hot sterilised jars or keep in the fridge for about 4 weeks.
Let the basil infuse in the jam for a couple of mins before pouring it to the jars so the flavour develops equally in all the jars. The jam will take longer to set if you start with riper softer strawberries.