It’s Rhubarb time again! This is great on top of pork chops.
Strawberry Rhubarb Jam
3 stalks rhubarb, chopped
1 pint strawberries, chopped
1/3 cup maple syrup
1 lemon, juiced (about 3-4 tbsp)
1/2 tsp cinnamon
2 tsp grass fed gelatin
Place all ingredients, except gelatin and strawberries, in a sauce pan and bring to a boil. After 5 minutes of boiling, add the strawberries. Then reduce heat and simmer for 15 minutes, stirring occasionally.
Stir in the gelatin until it is dissolved. Remove the jam from heat and transfer into a glass jar. Allow the jam to cool down to room temperature, then store in the fridge and use within a week or freeze for later use.