STRAWBERRY RHUBARB JAM
I love love the tart and sweet flavor profiles of strawberries and rhubarb together. I like to combine it in desserts, but as always my much healthier versions. Strawberry/rhubarb jam is delicious without heaping cups of sugar that most recipes instructs one to use. Just like my strawberry jam, I used chia seeds to thicken the jam and honey to sweeten it. For this Jam, it is necessary to cook the rhubarb with a small amount of water until it is very soft. This jam is some more tart because of the rhubarb, if you don’t like the stronger tart flavor add more honey.
I don’t use a lot of jam just because I try to limit my bread but it is a nice condiment to have for small parties or special occasions. Placing it along side some mild to moderate flavored soft cheese with crackers or toasted bread is a delicious appetizer. It’s also delicious on top of waffles and pancakes. A smoothie with bananas, jam, nut butter and some greens is not only delicious but very nutrient dense. Well this is it for my Sunday Funday Blog. As always THANKS for stopping by; CHEERS TO A HAPPY & HEALTHY DAY!
STRAWBERRY RHUBARB JAM
Ingredients
- 3 Cups Fresh Strawberries
- 1 Cup Rhubarb Chopped and cooked
- 1/4 to 1/2 Cup Honey
- Juice of 1/2 Lemon
- 2 TBSP Chia Seeds
Instructions
- Place rhubarb and approximately 1/4 cup water in small sauce. If you are using a stainless steel pan, it will take less water. Once it's soft, dump into food processor along with strawberries, chia seeds, lemon juice and honey. Mix till it's chopped into small pieces or till it's pureed , whichever you prefer.
- Transfer to a tightly sealed medium bowl either with a lid or saran wrap, refrigerate overnight. This gives the chia seeds time to absorb the liquid which thickens the jam.
- Place the jam in any small glass jars that you have stashed in your kitchen or pint sized mason jars will do. Place in freezer, but it will also stay fresh for seven days in the refrigerator.
