Strawberry-Rhubarb Collagen Jam
Servings
2Cups
Servings
2Cups
Ingredients
  • 2cups whole fresh or frozen strawberries
  • 1cup chopped fresh or frozen rhubarb, about 3 stalks
  • Juice of 1 lemon
  • 1/4cup maple syrup
  • 1/4cup collagen peptides
Instructions
  1. In medium saucepan, stir together strawberries, rhubarb, lemon juice, and maple syrup over medium heat. Let mixture come to a simmer, stirring occasionally.
  2. Once at a good simmer, let jam cook for 15 to 25 minutes, stirring frequently.
  3. About halfway through cooking, break up fruit with fork or potato masher.
  4. Once jam has finished cooking, turn off heat and gradually whisk in collagen.
  5. Transfer to heatproof container and let cool to room temperature.
  6. Once cooled, cover and refrigerate for up to 1 week.
Recipe Notes

Tip

Try stirring a dash of freshly ground black pepper into the jam along with the collagen. The pepper adds a pleasant heat to the jam and makes it perfect for serving with your favorite cheeses.

Per 2 Tbsp serving: 26 calories; 1 g protein; 0 g total fat (0 g sat. fat); 5 g total carbohydrates (4 g sugars, 1 g fiber); 8 mg sodium

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