Stewed Rhubarb, Strawberry, and Apple Jam

Ananás e Hortelã

Also known as the "pie plant" because of it's popularity as a filling, rhubarb is often paired with strawberries, which balance out rhubarb's tartness while also add more rosy hues. Here, the two ingredients are also combined with apples to make a delectable jam, with cinnamon lending subtle spice. For a smoother consistency, puree the cooked jam with a hand blender, or just leave it chunkier if that's your preference.


  • 200 grams rhubarb
  • 200 grams strawberries
  • 200 grams peeled apples
  • 400 grams sugar
  • 1 cinnamon stick
  • 1/2 lemon (juice)


  1. Cut the rhubarb, strawberries, and apple in pieces. Place the pieces in a large saucepan.
  2. Add the sugar, cinnamon and lemon juice.
  3. Over medium heat, bring the mixture to a boil. Lower heat to a minimum and let simmer, stirring occasionally, until the jam reaches the setting point.
  4. Remove the cinnamon stick and puree with a hand blender, if desired.
  5. Remove from heat and pour into small sterilized jars.
  6. Store in the refrigerator.
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