If you are not making homemade Vegan Strawberry Rhubarb Jam for spring, are you even enjoying the Spring…? This delicious jam made with fresh strawberries and rhubarb is a must try if you have not. Let’s get into the recipe details and alternatives if you don’t find any required ingredients.
Ingredients to make Vegan Strawberry Rhubarb Jam..?
As the name itself says we need strawberries and rhubarb for this recipe, strawberries are easy to find in many stores but it is difficult to get fresh rhubarb in many areas, at least it is for me. So, I got frozen rhubarb from Sprouts Farmers Market. If you have trouble finding fresh rhubarb, try in frozen section of your groceries. Trust me frozen rhubarb works same as fresh rhubarb in most of the vegan rhubarb recipes!
- Strawberries ( fresh or frozen )
- Rhubarb ( fresh or frozen )
- Coconut Sugar
- Lemon Juice
- Chia Seeds
- Vanilla Extract ( optional )
Tip: Using frozen rhubarb might not give bright red color to your jam. If you need this jam in making cake or for any other decor purpose, add 2 drops of red food coloring if needed. Taste wise, both fresh and frozen are perfect! Also keep in mind that fresh rhubarb also has color difference, so do not hesitate to use food coloring if needed.
How to make Best Vegan Strawberry Rhubarb Jam..?
- Wash strawberries, rhubarb and chop roughly to cubes. If using chopped frozen rhubarb, use as it is.
- Place a sauce pan on medium heat and add chopped strawberries, rhubarb, coconut sugar, lemon juice. Cook on medium heat for 2-3 mins or till you see bubbles.
- Cover the sauce pan with lid and cook on medium to low heat for 10 mins or till no larger chunks are seen. Keep stirring in between to avoid burn ( careful at this stage as sauce spills out ).
- When sauce is almost done, add chia seeds, vanilla extract and cook for 2 mins with lid closed.
- Turn off flame and let jam cool completely before transferring to the jars.
- Blend the cooled sauce roughly with a hand blender if needed.
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Vegan Strawberry Rhubarb Jam
Ingredients
- 1 cup Strawberries
- 1 1/2 cup Rhubarb
- 1/4 cup Coconut Sugar
- 2 tbsp Chia Seeds
- 1 tbsp Lemon Juice
- 1 tsp Vanilla Extract optional
Instructions
- Wash strawberries, rhubarb and chop roughly to cubes. If using chopped frozen rhubarb, use as it is.
- Place a sauce pan on medium heat and add chopped strawberries, rhubarb, coconut sugar, lemon juice. Cook on medium heat for 2-3 mins or till you see bubbles.
- Cover the sauce pan with lid and cook on medium to low heat for 10 mins or till no larger chunks are seen. Keep stirring in between to avoid burn ( careful at this stage as sauce spills out ).
- When sauce is almost done, add chia seeds, vanilla extract and cook for 2 mins with lid closed.
- Turn off flame and let jam cool completely before transferring to the jars.
- Blend the cooled sauce roughly with a hand blender if needed.
Notes
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