Raw Strawberry Rhubarb Freezer Jam
An absolutely yummy mildly sweet and tangy jam that is packed with fiber, nutrition, enzymes and Omega 3s and sweetened with raw local honey
Servings: 12 ounces
- 1 large stalk fresh rhubarb
- 1 1/3 cups raw strawberries
- 2 tbsp raw local honey
- 2 tbsp Chia Seeds
Use S blade in Food Processor.
Cut rhubarb into chunks.
Run through food processor until coarse chop.
Add washed berries-no need to remove green tops, just throw them in tops and all!
Run through food processor until berries are coarsely chopped.
Add Honey and Chia Seeds.
Blend all well.
Pour into 12 oz jar or freezer container. Leave 1 inch of space at the top of the jar for expansion.
If you are only making 1 recipe you can keep in fridge...it won't last long.
It does need to thaw if it has been frozen so put it in the fridge the night before you want to use it...it will be perfect!
The texture is similar to apple butter.
I believe you could use any berry for this recipe.
Who knew you could eat raw rhubarb? Who knew you could sub honey for the tons of sugar in rhubarb? Well...it's true!
My current favorite treat is a gluten free pancake topped with this jam!
Here's the amazing deal! You can pick up ONE stalk of rhubarb at the grocery store and 2 baskets of berries and you've got your jam ingredients. You can even get the chia seeds and honey in just the right amount in the bulk section of the health food market. Simple!
You could probably use any berry and substitute the rhubarb if you don't care for rhubarb (gasp!) with an apple. Let me know how you like it!
Thank you to Thankful Expressions for the original recipe!