Stewed Rhubarb, Strawberry, and Apple JamANANÁS 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.
- Cut the rhubarb, strawberries, and apple in pieces. Place the pieces in a large saucepan.
- Add the sugar, cinnamon and lemon juice.
- 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.