Strawberry Rhubarb and Basil Jam
Quick homemade vegan jam recipe made with sweet strawberries, rhubarb, and an interesting basil twist. Dairy-free, easy recipe.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 3 jars {as pictured}
- Category: Jam
- Cuisine: Dessert
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
- 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.
- 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.