Strawberry & Rhubarb Jam with Ice Cream

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Vintage Cookery

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10 minutes
30 minutes
Strawberry & Rhubarb Jam with Ice Cream

Rummaging through grandma's cookbook, Vintage Cookery has found a classic strawberry rhubarb jam recipe. Make it and use it on everything for the next few weeks, on toast, on biscuits, or on ice cream!

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at

~ Chef Austin Merath


2 C Diced Strawberries
2 C Diced Rhubarb
1/2 Lemon, Juiced
½ to ¾ C Turbinado Sugar (or Honey), Depending How Sweet
¼ C water


Step 1
Combine the strawberries, rhubarb, lemon juice, sugar and water in a sauce pan. Bring it to a boil and let it cook on low to medium heat for about 30-45 minutes, the longer you cook it, the thicker your sauce will be.

Step 2
Serve it hot over vanilla ice cream or cool it and put it on your toast.


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