Strawberry Rhubarb Jam with Buttermilk Biscuits
There are few things more perfect than a biscuit topped butter and jam. Strawberry and rhubarb make this recipe pop, and Hero Buttermilk Biscuits make for a better-for-you base without sacrificing flavor.
Servings
12
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
1
Cut strawberries into small pieces. Chop the rhubarb into ½ inch pieces.
2
In a mixing bowl, combine the strawberries, rhubarb and sugar. Mix together and let it sit covered for about 30 minutes.
3
After 30 minutes, transfer the mixture into a wide saucepan and cook over medium heat until it is gently boiling. Make sure to constantly stir so the jam does not burn.
4
Preheat the oven to 425 degrees.
5
Continue stirring over medium heat for about 20-25 minutes, or until the jam thickens. You will know the jam is done by running a spoon through it. The jam should leave a trail behind.
6
Remove the jam from heat and allow it to completely cool before ladling it into a jar.
7
Place the buttermilk biscuits onto a baking pan and bake in the oven for about 5-6 minutes.
8
Remove the biscuits and let them cool. Serve with the jam. Enjoy!
