Homemade Strawberry Rhubarb Jam

I happened on this one by “mistake”. I made strawberry rhubarb bars and my daughter liked the “filling” best of all. We both decided that it was fantastic and should be made into a jam for everyday use. My son and I like topping it on oat muffins straight out the oven. I make them using my oat bread recipe. He also likes it on Lundburg Thin Stackers (found at Thrive Market and Amazon). My daughter likes eating it right off the spoon. SO good!

I don’t add the arrowroot flour or vanilla extract to the jam like the filling in my bars (you can if you want to). Otherwise it’s pretty much the same yummy goodness.

Here is how I make it.

Ingredients:

2 heaping cups of chopped (1/4 inch pieces) rhubarb

1 heaping cup of strawberries (I used frozen)

6 dates (pitted and chopped)

1/2 tsp vanilla extract

optional: 1-2 TBS collagen (I buy mine cheapest at Thrive Market)

Directions:

1. Put your chopped rhubarb, strawberries, and 6 pitted chopped dates into a medium size pot and cook on medium/low heat. Stir and mash the fruit as it cooks down into a sauce. This may take 15-20 minutes to get it nice and mushed and blended.
2. Add collagen if using and mix well. You don’t want to have chunks of collagen in your sauce.
3. Pour into jam sized mason jars. I like to use my mason jar funnel to make less of a mess.

Store in the fridge or freeze a jar if you don’t think you will eat it all that week. We usually don’t have that problem. 😉

If you have any comments or questions feel free to comment in the section below.

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