Strawberry Rhubarb and Basil Jam

Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

Some of you know this already, but I live on a little farm abundant with wild fruit and berries. To call it a farm is really a little silly, since I hardly “farm” anything at all. In fact, I barely plant {#sorrynotsorry}. I’m just sticking to the farm title since that’s what this place has been for the last 100+ years… I think my home is really nature’s farm — there is such an abundance of wild berries and fruit and every summer I have lots of fun making my own jams, spreads, and sauces, which I then use in my recipes throughout the year {though sometimes they don’t last all that long… again #sorrynotsorry :) }.

Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

So I thought I’d share some more of my jam-making with you, this time for a refined sugar-free strawberry, rhubarb, and basil jam. Really this jam was my ploy to sneakily use up a lot of rhubarb — I’ve got such an abundance of it that I have a hard time keeping up, so jams and bakes are my main go-tos with it. Strawberries and rhubarb are of course a no-brainer {such a good combo}. Plus, my mom gave me some super cute strawberry plants this year that just had to make an appearance :).

I also decided to work some fresh basil into my jam for the first time and was surprised at how nicely it worked out, adding a deep and interesting flavor into the mix — I had a feeling it would work well, since strawberries and basil are an amazing pairing, but I’ve never added fresh herbs to my jams, so this was definitely a successful experiment.

Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

The best part of making these jams though is the experience. It’s easy enough to go and buy some jam — they’re not exactly unaffordable or difficult to obtain. But. BUT. When you make your own you really get to savor every moment of it. The aromas are amazing. The taste of fresh hot jam is to-die-for {just don’t burn your tongue #beentheredonethat}. You can customize the jams to your liking, including cutting out all the not-so-good-for-you sugar and funny ingredients, adding in spices, controlling the flavors. Plus for me, picking fresh ingredients from the garden is a huge part of the fun. I hope you get to try your hand at it sometime

Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

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Strawberry Rhubarb and Basil Jam {Refined Sugar-Free}

Strawberry Rhubarb and Basil Jam


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 2 mins
  • Cook Time: 20 mins
  • Total Time: 22 minutes
  • Yield: 3 jars {as pictured}

Ingredients

  • 5 cups chopped rhubarb {I used frozen, but fresh will work}
  • 1½ cups strawberries {I used frozen, but fresh will work}
  • 1⅓ cups maple syrup {or liquid sweetener of your choice, like agave, etc.}
  • ⅓ cup chopped basil leaves
  • 4 tbsp lemon juice
  • 1 tsp pure vanilla extract
  • a cinnamon stick
  • 2 tsp agar agar flakes {optional}{makes the jam more like a jelly, but not essential}

Instructions

  1. Place all the ingredients except for the agar agar {if using} into a small sauce pan. Heat over medium-high heat and bring the mixture to a boil, stirring frequently to mix everything together. Then reduce heat to low and simmer for 20-25 minutes until the liquid has reduced a bit, stirring occasionally to mix all the ingredients together.
  2. If using, add in the agar agar flakes and stir until the flakes are dissolved {should just take a minute or two}. Remove from heat, discard cinnamon stick, and transfer jam into glass jars. Allow the mixture to cool down to room temperature and then place in the fridge. The mixture will thicken and become more gel-like as it cools in the fridge overnight, though it can be enjoyed while still warm too.

Notes

Store jam in the fridge or freeze for later use. If freezing, only fill the jar 2/3 of the way full and allow the jam to cool fully before placing in the freezer.

Happy jammin’!

Audrey

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