Strawberry Rhubarb Collagen Jam

I’m here with another seasonal Summer recipe! I created this recipe as a collaboration for Lindsay’s website, The Toasted Pinenut.

She had asked on her Instagram stories a while ago if anyone wanted to create recipes for her blog while she was busy working on other fun things. I immediately wanted to do it and emailed her right away! I have been following Lindsay for a long time now and really love her! She’s funny, genuine and has some delicious recipes! I also love her videos, you can subscribe here.

I actually had the pleasure of meeting her in real life when I was in California for Expo West. Funny enough, I didn’t see her at Expo. When the show was over I had brunch with a friend at Outpost Kitchen in Costa Mesa, which I knew was close to where Lindsay lives. I thought about DMing her prior to see if she was around to meet up that day but decided not to. As I was finishing up brunch, she walked in randomly with her husband. How funny!?! Anyways, we chatted a bit and she was exactly like she is on her videos and stories on Instagram. I was so happy to have had the chance to meet her.

Rhubarb and strawberries are such a great combo and readily available during the Summer months at all the farmer’s markets. I experimented a little with the recipe and I think the result is perfect! It’s not too sweet but has a little tartness to it too! It can be eaten in various ways. I love it on toast with nut butter, on top of plain yogurt, as a topping for pancakes or waffles, ice cream, oats and whatever else you can think of! It even has some protein from the collagen peptides, but that’s completely optional!

I N G R E D I E N T S (makes about 2 cups of jam)

12 oz of strawberries, rinsed and chopped
3 long stalks of rhubarb, chopped
the juice of 1 lemon
1/4 cup maple syrup (honey or agave can be used too)
1/4 coconut sugar (any sugar will work)
3-4 tablespoons of collagen peptides

I N S T R U C T I O N S

Place all ingredients (except the collagen) in a medium pot over medium heat on the stove.
Let it come to a boil and break down (you can use a masher to help with the break down).
Lower heat and stir jam every few minutes.
Boil for a total of 30 minutes until all the fruit has broken down.
Turn off heat, add collagen and whisk to combine.
Transfer jam to a glass jar and let cool on the counter.
Once cooled, store in the fridge and enjoy within7 days.