June is the big strawberry month here in Denmark. This year we have been having incredibly good weather so we got early strawberries and lots of them. So when the stores are filled with beautiful strawberries at a low price you grab the chance. Rhubarb is also seasonal in late May and early June, so making a rhubarb and strawberry jam was the perfect idea.
Danes love their strawberries and rightfully so, fresh danish strawberries taste amazing and to me is summer. So everywhere you can see strawberries and wonderful recipes with strawberries, and I will try to share some of these with you.
This is a very simple recipe, you can do it in an afternoon, I like making jam in a smaller batches and use no preservatives and I use no pectin. So only 4 ingredients but oh so lovely jam which I am sure you will love.
- 500 gr. Strawberries
- 700 gr. Rhubarb
- 600 gr. Sugar, I use raw cane sugar
- 1 Vanilla pod
- Rinse the strawberries and rhubarb and cut into smaller pieces.
- Put them in a saucepan with the sugar, cut the vanilla pod in half and scrape the seeds out and add the saucepan.
- Slowly bring it to boil, stir while the sugar dissolves and then let it simmer for 15 to 20 minutes.
- When the jam has boiled for 10 minutes, you can put one teaspoon directly on a cold plate. If it becomes stiff, and small folds are formed when you push it with your finger, it's ready.
- The best way to get the seeds from the vanilla pod is to cut it half and take a knife and scrape them. Add them to a teaspoon of sugar and stir it around a little bit before adding it to your recipe. That way the seeds will loosen up a little bit and you will not get vanilla lumps.