Basil Strawberry Rhubarb Jam

This easy Basil Strawberry Rhubarb Jam is full of fresh flavor and gorgeous colour.

Course Sauce

Cuisine American, Western

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 79kcal

Mix together rhubarb, strawberries, sugar, lemon juice and basil in a non-reactive bowl and let stand for about 1 hour.
Add mixture to a large pot, and cook on medium heat till sugar dissolves.
Bring it to a boil, then reduce to a roiling simmer and cook for about 15 minutes.
Test the jam for doneness. If not ready then cook for a few more minutes.
Remove pot from heat and allow the jam to cool.
Pour jam into sterilised jars, seal and keep in the fridge for up to 4 weeks.

Tips for Making Basil Strawberry Rhubarb Jam

Sterilise your jars and lids by submerging them in boiling water for at least 5 minutes.
Change up the flavour profile by swapping the basil for fresh thyme or adding in a little balsamic vinegar.
You can freeze this jam for longer term storage. Just remember to leave a half inch of space at the top of the jar to allow room for the jam to expand.

Weight Watchers Points in Basil Strawberry Rhubarb Jam

There are 4 Freestyle Points in a serving of this Basil Strawberry Rhubarb Jam.

What To Serve With Basil Strawberry Rhubarb Jam