Small Batch Strawberry Rhubarb Jam

Ingredients

• 16 ounces rhubarb (halved lengthwise and chopped into 1/2" pieces)
• 16 ounces strawberries (hulled, halved or quartered depending on size)
• 3/4 cup maple sugar (sub with maple syrup, honey or your favorite sweetener)
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract (optional)

Instructions

1. 1

   place ingredients in saucepan: Place the strawberries, rhubarb, maple syrup, orange zest and juice in a large non-reactive saucepan and stir to combine.

2. 2

   cook jam: Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for about 15-20 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.

3. 3

   cool: Remove from heat and stir in the vanilla extract if using. Allow the jam to cool completely. The jam will thicken as it cools.