Strawberry rhubarb quick jam from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 71) by Megan Gordon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cathyschuh on July 05, 2022

    Mine came out more like a sauce but great. I used frozen strawberries and fresh rhubarb. Used a sugar substitute. Put in silicone ice cube tray to freeze 1/2 cup portions for that extra yum with ice-cream or cake

  • Rutabaga on May 19, 2019

    I kept this jam fairly loose and served it as a compote over angel food cake. Even thought my strawberries weren't the best (it's too early for local berries here), it still tasted great. The relatively brief cooking time kept the flavors fresh, and it was a good balance of fruit and sugar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.