Confession: I’m a recovering grocerholic. Meaning: I’m learning how to control my grocery shopping addiction. My former self would buy so many groceries that a few days after buying heaps of glorious, brightly colored, organic produce I would experience large bouts of anxiety due to the reckless abandonment that I was inflicting on my produce. I would frantically brainstorm recipes that I could use to incorporate my precious produce so that I wouldn’t have to toss it because let’s be real: that shit aint cheap! I wish my former self knew about this amazing Strawberry Rhubarb Honey Jam recipe because I can’t tell you how many times I’ve purchased a large carton of strawberries during Strawberry season ($3.99 for 4lbs .. you’re not human if you can say no to that) only to have them mold up two days later. With this recipe I’ll never have to worry about wasting strawberries again 🙂 MY LIFE IS COMPLETE! Try it on my vegan cornbread and you’ll feel like you’ve died and gone to heaven.
2 cups of de-stemmed strawberries
2 cups of rhubarb
1/2 cup honey
1/2 cup sugar
Juice of half a lemon
Place washed strawberries and rhubarb in a food processor. Pulse about 5 times, or until you don’t have anymore huge chunks of fruit. Place fruit blend into a large pot or saucepan and bring to a boil on medium heat while frequently stirring the mixture. Add sugar, honey and lemon. Simmer for about 20 minutes stirring frequently so that the fruit mixture doesn’t burn on the bottom of the pan. At this point the mixture should be “thick” if it’s still a little watery simmer for a few more minutes. Remove the jam from the stove and allow to cool. Serve immediately or transfer jam into desired jar. This tasty jam will last about a week!