Wholesome Bluebarb Fridge Jam

Rhubarb was brought to North America in 1770. Although we think mostly of desserts when it comes to this rowdily growing perennial, it was introduced originally as a medicine. For thousands of years, it's acidic properties were prescribed to help aid with digestion and inflammation. 

I do love rhubarb, but of course, it's tart flavor is something that needs to be balanced. Let's just face it, the wicked truth about rhubarb is that it kinda sucks without sweetener.

Wild Blueberries to the rescue! Although rhubarb is more commonly paired with strawberries, I mix Maine blueberries and rhubarb more often. I can use a lot less sweetener, there's more antioxidants, and truthfully, we love blueberries.

Wholesome BLUEBARB Fridge Jam 

This makes about one quart of preserves to put on oatmeal, yogurt, pancakes etc. For this quick jam I use grassfed gelatin to thicken, and maple syrup to sweeten. If you want it thicker you can add more gelatin or chia seed meal, use sweetener to suit your own tastes. 

•1 lb Rhubarb , Cut into 1/4" slices 
•1 lb Wild Blueberries
•1/2 Cup Maple Syrup, More to Taste
•1-2 Scoops Grassfed Gelatin (or Chia Seed/meal)

Place rhubarb, berries and syrup a medium-sized saucepan. If your berries are frozen you may want to keep your pot on a lower heat for a bit to thaw them out. Bring the mixture to a boil, and reduce it to a simmer. Cover and let simmer for 10-15 minutes, or until it looks slightly thickened and all of the rhubarb is tender. Add your gelatin or chia, and stir to combine. Store in the fridge for a week or two. 

You can blitz it with an immersion blender to make it more or less chunky. Blend smooth to make a sauce. (You can thin it out to become pourable by adding a little water or more maple syrup! ) 

LOW CARB BLUEBARB - Use Stevia or you're favorite wholesome sugar substitute to taste.

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