Strawberry Rhubarb Jam
The last year and a half has given a lot of us ample opportunity to perfect our gardening skills. Don’t get me wrong, it’s been great! But it means that I have an abundance of things that you don’t use daily - like rhubarb! Well this recipe is here to help you use up those extra stalks! Plus it always feels like summer when you have fresh, homemade jam on your morning toast (washed down with coffee of course)! And while you may be discouraged from jumping into the jam making process when you can just as easily buy a jar at the grocery store, you can harness some motivation in knowing that this recipe contains way less sugar than its store bought counterpart. You can even substitute in coconut sugar instead of granulated sugar if you’re feeling adventurous! We’re also using grass-fed gelatin to replace pectin for extra health benefits.
Prep time: 10 min Total time: 45 min. Servings: 2 medium sized mason jars
Ingredients:
3 cups of chopped strawberries
2 cups chopped rhubarb
½ cup- ¾ cups of coconut sugar or white sugar
2 tbsp of gelatin (preferably grass fed)
2 tbsp of fresh lemon juice
1 tbsp vanilla extract
Instructions:
In a medium sized saucepan add the chopped strawberries and rhubarb with lemon juice, sugar and vanilla extract.
Bring to boil, stirring frequently so that the fruit does not burn.
Reduce heat to medium and continue to cook the fruit until is starts soften and bubble
Next add your gelatin and continue to cook for a few more minutes
Using an immersion blender or potato masher- mash the fruit until it becomes the consistency you want.
Transfer to a heat safe bowl or mason jars and put in the fridge for at least a day
Keep in the fridge for up to 3-4 weeks!
