White Balsamic Strawberry Rhubarb Jam

I love the summer berry season. Making jam is the perfect way to preserve it in a jar! This easy-to-make jam is sweet, tart, with just a hint of vanilla… and made with no pectin!

White Balsamic Strawberry Rhubarb Jam

• 4 cups chopped rhubarb

• 4 cups strawberries

• 4 cups sugar

• ¼ cup white balsamic

• ¼ cup lemon juice

• 2 tsp vanilla

Place ingredients in a large pot and bring to a rolling boil on medium-high heat for 25-30 minutes, or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get large. At this point, you’ll need to stir constantly so the jam doesn’t burn.

Do a freezer test to see if the jam is done by placing a small amount in a bowl or plate and put in the freezer for a couple of minutes. If the jam thickens, it’s ready. If not, continue to boil until the freezer test passes.