Hey everyone, Elia here from Feed Your Sister. Lindsay had asked on her Instagram stories a while ago if anyone wanted to share recipes on her blog while she was busy working on her COOKBOOK this summer. 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 youtube videos!!
Recipe
Strawberry Rhubarb Collagen Jam
This refined sugar free Strawberry Rhubarb Collagen Jam is such a fun way to add collagen in your diet! It’s sweet and tangy and perfect for your PB&J sandwich!
Ingredients
- 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
Instructions
- 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.
If you try this recipe, let us know! Leave a comment and rate it! Enjoy!! xo
About Elia:
I’m Elia from Feed Your Sister. I live in NYC where by day, I’m a preschool teacher traveling around the city, carrying my packed lunch and snacks for the day, and working with children who have special needs in their classrooms. By night, I am a self-proclaimed foodie and self-taught personal chef.
I have not tried this recipe yet, but it looks like FIVE star jam!! Can you freeze the Strawberry Rhubarb Collagen Jam in the plastic mason jars?
Aw thank you! I’ve never tried freezing it so I don’t know for sure. Let me know if you try! xo
Can this be frozen? Is there a more accurate measurement for how much rhubarb? My plants are monstrous, so “long” could be many different sizes. Thanks!
I’ve never tried freezing it, so I don’t know for sure how it would go. Let me know if you give it a try! For the rhubarb, I would say 1 1/2 – 2 cups chopped rhubarb. Enjoy! xo
This was fantastic! I loved how it has the right amount of sweetness! Thanks for sharing a healthy jam recipe! 😊
Aw I’m so happy you loved it!! xo
I’d just like to comment that I’m about to try the recipe and make it in bulk and I’m pretty sure that if I boil the fruits and then add the collagen right away, I could put the jam into mason jars and can them. That way they would last a lot longer on the shelf. Whadya think? 😀
Sounds like a plan! Let me know how it goes!! xo