Easy Homemade Rhubarb Jam


June mornings are one of my favorites. The weather steeps into summer degrees and mornings are already warm and pleasant. The flowers on the balcony are growing faster, the skies are blue and summer is properly here. I’ve had a lovely few day to myself as my hubby and Siena were out at the summer place, which means I’ve been able to do a major summer cleaning. I scrubbed the kitchen/ bathroom tiles, got everything in order and went out for a relaxing manicure afterwards. As much as I missed them, sometimes it’s great being alone in your own thoughts. Peonie & lilac season is here which means, my birthday is just around the corner.

Homemade Rhubarb Jam

Roughly peel & chop rhubarb & strawberries into a saucepan. Add a tablespoon or two of sugar and bring to boil. Allow the liquid to seep out and gently cook until the liquid dissolves. The consistency thickens and becomes a gooey compete-like texture. Remove to the side and allow to cool. Once cool, place into a tight proof jar and refrigerate.

For the most delicious morning toast, spread some ricotta over some toast. Add some fresh strawberries on top and scoop some jam on top. Sprinkle a few chia seeds for additional crunch.


  • 2 cups chopped rhubarb
  • 1 cup strawberries
  • 1-2 tablespoons sugar

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