About the Recipe
A simple and versatile jam that can help enhance any meal of the day. Made with honey instead of sugar, this recipe is less sweet than most and can be 100% locally sourced. Great in oatmeal or yogurt, on sandwiches, or with chicken and salmon.
Setting Tip: You can let a spoonful of jam sit on a cold plate for 30 seconds and then push it with a spoon. If it wrinkles and feels gel-like your jam is ready!
2 cups strawberries
2 cups rhubarb
1/3 cup honey
Chop fruit and add to a shallow pan with honey and lemon juice
Turn on high heat and bring to a rolling boil
Reduce to medium heat and let fruit cook for 15-20 minutes or until you reach a jam consistency
Jar jam and store in fridge. To enjoy year-round, this recipe is best to be frozen rather than canned