Strawberry - Rhubarb Jam

This one is for all you pancake-loving, yogurt-eating, biscuit-fueling friends.

Inspiration:

One of the fun things I love about being an athlete is being “challenged” - physically, mentally, you name it. Part of my inspiration for starting up Hazel & Blue is to push myself to work with new-to-me, healthy, seasonal, locally sourced ingredients that normally I would shy away from.

So here we are, armed with my first 2lbs of rhubarb. About 40 minutes later, and this delicious strawberry - rhubarb (not-too-sweet) jam emerged and I am totally here for it.

What’s the deal with rhubarb? Rhubarb is actually a vegetable in the barley family! The leaves are high in oxalic acid, making them inedible, but the stalks are very delicious when cooked.

This “jam” is easy to prepare, hard to mess up, and the perfect addition to anything you are eating this Spring: consider it a topper for pancakes, waffles, oatmeal. Stir-in with your Greek yogurt, cottage cheese, ice cream. Smother it on warm biscuits out of the oven or on your morning toast.

Ingredients:

makes approx. 4 cups

2 lbs rhubarb, ends trimmed, cut into 1 inch pieces
1 lb strawberries, cleaned and cut in half
1 orange, zested and juiced
2 tablespoons sugar
1 teaspoon vanilla extract
⅓ cup water

optionals add-ins:
1 tablespoon chia seeds
¼ teaspoon cinnamon, ginger, or both

Instructions:

Combine all ingredients in a medium pot over high heat (the rhubarb will cook down a lot). When the mixture starts to boil, turn heat down to low and stir well to keep it from sticking to the bottom of the pot. Simmer on low, stirring every few minutes. The rhubarb & strawberries will soften and break down very easily, but you can help it along by mashing with a spatula or spoon. Continue cooking until the jam has thickened and the rhubarb & strawberries have completely broken down, about 30 minutes (remember it will thicken more once cooled). Allow to cool and store, refrigerated, in an airtight container or glass jar. Serve on pancakes, waffles, toast, biscuits, oatmeal or yogurt.

A quick note:

Rhubarb is very tart and tangy, and this makes a slightly sweet jam. Feel free to up the honey or sugar if you prefer it sweeter.