Who says summer says strawberry and rhubarb season! I'm lucky to have access to rhubarb from my dad's garden. I like to use this vegetable (yes, it's a vegetable) to make fresh desserts, but especially a good homemade jam.
INGREDIENTS
1 1/4 cup rhubarb
1/2 cup strawberries
1/2 cup sugar (I used coconut)
1/2 tbsp lemon juice
1/2 tbsp chia seeds
STEPS
1. Chop your fruits in small pieces.
2. Combine all the ingredients in a small sauce pan on medium-high heat. When you starting seeing bubbles, bring the heat down to low.
3. Cook for an hour and stir frequently - the jam will thickens.
4. Once it’s cooked, let the jam cool down for an hour. Store in the fridge for about a week.
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