STRAWBERRY-RHUBARB JAM
Updated: Jul 14
We like to take advantage of the short but prolific strawberry season in the Northwest. Nothing beats Hood strawberries for their bright red color and sweet flavor. They are very perishable, though, and after we have filled our tummies with fresh berries, we start putting them into anything we can. One of the best ways to enjoy them is in combination with the sour flavor of rhubarb, a very special vegetable, high in a number of vitamins and minerals. Rhubarb is often cooked, but in this recipe, the stalk is added in its raw state. (Rhubarb leaves are toxic, so leave them out!)
This recipe was adapted from the Thankful Expression blog and her viral recipe post. When I learned about the genius idea of utilizing chia seeds to make the jam gel, I knew that my readers had to know about it as well. This jam is great on muffins, breads, waffles, yogurt, and oatmeal, or drizzled over vanilla ice cream. I often double the recipe and freeze some for later. And if you like a bit of spice, like we do, mix in some jalapeño for an exciting homemade pepper jelly that you can use to top goat cheese or cream cheese for the ultimate delight.
INGREDIENTS:
MAKES 2 CUPS
1 1/3 cups whole strawberries (about 1 pint; see Note)
3/4 cups sliced rhubarb (about 2 stalks)
1/8 cup whole chia seeds
2 to 3 tablespoons honey
Stevia (optional, if you want to reduce the honey or have a sweeter taste)
One ½ inch piece seeded jalapeño(optional; start small and add more as you go)
DIRECTIONS:
1 In a food processor, puree all of the ingredients, including the optional choices, until the mixture has the consistency of a thick sauce. Refrigerate the jam in an airtight container. It will naturally gel from the chia seeds in about 2 hours.
NOTES:
Enjoy the jam within 1 week, or freeze any extra for a few months.
Because strawberries can be heavily sprayed, I highly recommend choosing organic.
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