There’s a certain tart-sweet flavor that instantly brings me back to early summers on Prince Edward Island — strawberry rhubarb jam, just like my Nanny used to make.
This small-batch recipe is rooted in memory, made with more rhubarb than strawberry (just like she did), and simmered slowly in my little bus kitchen, using berries grown right on my deck. It’s a taste of tradition, summer, and home — all in one jar.

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