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