- Prep Time: 5 minutes
- Cook Time: 25 minutes
Strawberry Rhubarb Jam
Hey guys! Can I just start this one out by saying (and I mean this in the most lady-like of ways...) O.M.G. WTH (why the heck) has this not been in my life yet?!?!?! I mean, I've always liked rhubarb growing up (we used to eat it with tons of sugar...) but for some reason, I forgot that it even grew on the planet, apparently.
After so generously being provided that amazingly sour little veggie-from-Olympus itself this past weekend while visiting relatives, I was determined to find a way to enjoy it... like, every day of my damn life!
Ok, ok... maybe only while it's in season, but I fear that I may become that relative that's always hounding you for more rhubarb from your garden cause I hate bugs and can't grow it myself lol.
Here's this little gem of a morsel for ya...
Start by prepping all of your many many ingredients (kidding, there's only 5).
In a saucepan on medium heat, place your strawberries, rhubarb and pure maple syrup, stir and let it start to cook down.
Once it has cooked for about 5 minutes, use a masher and gently break up the fruit a little. It doesn't have to be perfect, just good enough ;o)
Then lower your heat level, add in the chia seeds and lemon juice and cook on low for approx 25-30 minutes until the sauce has thickened and there are no more pieces of fruit/veggie left.
Pour it into a small glass jar and allow it to cooooooool while you drooooooool!
Then, take a pretty photo... Ooooops - you made a spoon dirty... quick - lick it clean. And maybe perhaps just in case the jar was too full, you might have to scoop out and eat a couple of spoonfuls before you can close the lid and leave it in the fridge for up to 2 weeks (if you think it'll last that long).
This jam will be tart. But - hey - you're eating rhubarb - it's supposed to be tart! I LOVE IT!
When you make your own, don't forget to take a photo and share it online at Facebook, Twitter or Instagram with the hashtag #recipesbyjenn and by tagging @recipesbyjenn. That way, I can see your photos and share them with all my friends! Plus, I get to feature them on this site along with all my other photos!
- Wash and chop your strawberries and rhubarb
- In a saucepan on medium heat, place your strawberries, rhubarb and pure maple syrup, stir and let it start to cook down.
- Once it has cooked for about 5 minutes, use a masher and gently break up the fruit a little.
- Then lower your heat level, add in the chia seeds and syrup and cook on low for approx 25-30 minutes until the sauce has thickened and there are no more pieces of fruit/veggie left.
- Pour it into a small glass jar and allow it to cool. Place covered in the fridge for up to 2 weeks.
(1 recipe/jar: Green = 2, Purple = 2, Orange = 0.5, Yellow = 0.25)
I am including the container values for my own reference (and anyone else wanting to do this)... but keep in mind, these are my recipes and not provided by or approved by or associated with, or anything else 'with', the 21 Day Fix. In fact, it may be a little generous at times, or ingredients may be different based on what we like to eat. It's meant to be a guide.
Original recipe from bakerita.comAdd to Favourites