There is something cute about jams. That’s a sentence I never thought I would say! But here I am, getting excited about homemade jam in a jar (jars are pretty exciting for me too, just in case if you didn’t know). This one must be one of the easiest things to make. You just mix it all together and boil for a little while.
I wish making vegan strawberry cheesecake was so easy. In case if you didn’t hear yet, I’ve failed twice now to deliver this bloody cheesecake, and I’m starting to believe it just doesn’t exist… that perfect creamy, smooth, vegan cheesecake which most importantly will set without me keep running backwards and forwards, from the living room back to the kitchen, just to see if there is any sign of this liquid thing in a cake pan turning solid…Anyhoooo…
Back to the jam (but I’m already agitated by just thinking about the cheesecake, grrrrrrrrrr!). This jam tastes like summer and winter combined together in a jar! Delicious cardamom adds this warming feeling to it, when vanilla gives you summery vibes and sweetness. And a combo of strawberries and rhubarb…it’s like carrots and peas. Meant to be! I’ve been using it as a spread on my breakfast toast, when I can’t be bothered cooking anything else, and I need to eat quickly (as otherwise I will get ugly, and nobody wants to see that!), yet without stuffing my face with sugar filled condiments from the shop shelve.
You can also use it as a filling for cakes (sponge cake with this spread tastes ah-maaayzing!), spread for scones or pancakes…I could go for a while here, so it’s probably best if you go ahead, try it yourself, and tell me what you are spreading it on!
Strawberry and Rhubarb Jam with Cardamom
- 400 g strawberries cut in half
- 400 g rhubarb chopped into smaller pieces
- 1/2 cup water
- 1/2 medium lemon (juice only)
- 1/2 cup coconut sugar
- 4 tbs agave nectar
- 1 tsp vanilla extract
- 1/2 tsp cardamom
- Combine the strawberries, rhubarb, water, lemon juice, coconut sugar, agave, vanilla and cardamom.
- Stir everything together and place in a medium pan over a medium heat and bring to boil.
- Reduce the heat to small and simmer for about 30 mins, stirring occasionally.
- Pour into jar and let it cool.