Rhubarb Strawberry Collagen Jam

Makes about 2 cups (500 mL) jam, or 16 servings.

This simple condiment is perfect to jazz up your next meal. Whether you use it on toast paired with nut butter, drizzled on pancakes, dolloped on oatmeal, whisked into a salad dressing, or stirred into yogurt as a snack, the possibilities are endless.    


2 cups (500 mL) whole fresh or frozen strawberries

1 cup (250 mL) chopped fresh or frozen rhubarb,
about 3 stalks 

Juice of 1 lemon

1/4 cup (60 mL) maple syrup

1/4 cup (60 mL) collagen peptides


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 a heatproof container and let cool to room temperature. Once cooled, cover and refrigerate for up to 1 week.


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