With only a few ingredients, you can easily preserve fresh summer strawberries with this paleo-friendly form of jam. This recipe uses honey rather than raw sugar to sweeten the taste, and the apple provides natural pectin. The jam can be stored in a glass jar in the refrigerator, or preserved in jars using regular canning methods.
Strawberry Rhubarb Jam
Servings 4
Calories 214 kcal
Ingredients
- 2 pints Strawberries (washed, hulled, and smashed)
- 2 Stalks rhubarb (finely diced)
- 3/4 cup Honey
- 1 tbsp Orange juice
- 1/2 Green apple (peeled, seeded, and diced)
Instructions
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Combine the strawberries, rhubarb, honey, and orange juice in a large pot over medium-low heat.
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Bring to a simmer and then add in the apple.
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Simmer lightly for 30 minutes.
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Remove from heat.
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Let the jam cool to room temperature.
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Spoon into glass jars and cover tightly with a lid.
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Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Strawberry Rhubarb Jam
Amount Per Serving
Calories 214
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.04g0%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.1g
Sodium 6mg0%
Potassium 392mg11%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 48g53%
Protein 2g4%
Vitamin A 5IU0%
Vitamin C 193.9mg235%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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