Eat Seasonally: Summer Strawberry & Rhubarb Jam (Raw & Vegan)

I prefer to shop at the outdoor market in Italy for the seasonal fruits and vegetables from the local farmers.It takes the guess work out of shopping for fresh healthy seasonal produce that hasn’t been flown in from half way across the world before it reaches my mouth.  It feels good to know I eat well and I contribute to help protect the environment.

toast1In the mornings, I love my coffee and toast with fresh jam.  This Strawberry and Rhubarb Jam recipe I tried is easy to recreate and tastes as good as it looks.

Recipe by:  Yoga with Emma

Ingredients

  • 3 cups strawberries
  • 2 cups rhubarb
  • 3-5 spoons of chia seeds (You can always add more to create a thicker texture)
  • 3 tbsp pure maple syrup (Can substitute for honey or agave)
  • 1 tsp vanilla extract
  • Juice of ½ lemon

How To

Add everything to a food processor and pulse until everything is blended but still thick and textured.

Spread on fresh home-made bread or toast, top porridge with it, use it to create a healthy victoria sponge cake (recipe coming soon!) or eat it straight from the jar as some of my students did….

This recipe can be adapted to suit the seasons. These are the seasonal months for fruits best suited to jam recipes (in order of most in-season during the month):

May: Rhubarb

June: Rhubarb, Strawberry

July: Cherry, Blueberry, Raspberry, Strawberry, Rhubarb, Apple

August: Plum, Raspberry, Blueberry, Strawberry, Apple, Cherry

September: Blackberry, Apple, Blueberry, Plum

October: Apple, Blackberry

“Let me take you down

‘Cause I’m going to Strawberry Fields

Nothing is real

And nothing to get hung about

Strawberry Fields forever”

– John Lennon

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