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Strawberry-Rhubarb Collagen Jam

Servings 2 Cups

Ingredients

  • 2 cups whole fresh or frozen strawberries
  • 1 cup chopped fresh or frozen rhubarb, about 3 stalks
  • Juice of 1 lemon
  • 1/4 cup maple syrup
  • 1/4 cup collagen peptides

Instructions

  • In medium saucepan, stir together strawberries, rhubarb, lemon juice, and maple syrup over medium heat. Let mixture come to a simmer, stirring occasionally.
  • Once at a good simmer, let jam cook for 15 to 25 minutes, stirring frequently.
  • About halfway through cooking, break up fruit with fork or potato masher.
  • Once jam has finished cooking, turn off heat and gradually whisk in collagen.
  • Transfer to heatproof container and let cool to room temperature.
  • Once cooled, cover and refrigerate for up to 1 week.

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