This sweet and tart strawberry rhubarb jam is a classic combination. Make it an early summer favorite on Nutella and jelly sandwiches!
The arrival of June means strawberry season, and since I'm typically already up to my elbows in rhubarb jam, the next logical canning project for me is strawberry rhubarb jam.
A beginning-of-summer strawberry rhubarb pie is one of my favorite dessert recipes, and to me, this jam is like having a slice without all the extra calories. I love to spread it on toast as well, or make sunflower butter or nutella and jam sandwiches for lunch (peanut butter would also be fabulous, if you don't have a peanut allergy like I do).
It's also one of my favorite jams for using in my own homemade fruit on the bottom yogurt.
Do you have a type of preserve that you consider to be a classic combination? I'd love to hear about it!