Saturday, May 25, 2013

Rediscovering Rhubarb: Paleo Strawberry Rhubarb Gelatin Jam

Thanks to my May Paleo Pen Pal Amy (check out her blog), I had the pleasure of rediscovering rhubarb this month! I have such fond memories of sweet rhubarb treats as a child but haven't worked with it myself in years. Amy recently found some at her local farmer's market and sent it my way along with some local herbal salt which was such an interesting find!

Here's what I made...

Paleo Strawberry Rhubarb Gelatin Jam
You'll see that my recipe isn't a traditional "jam," but the result is quite similar and features gut healing gelatin. I was inspired by this recipe which uses 3 cups of regular sugar and a package of Jello. We enjoyed this delicious treat for breakfast over paleo pancakes with whipped cream (you could use traditional dairy cream or coconut cream) but I also have plans to use this with pork chops and to make yogurt parfaits, to name a few. As is my style, this recipe is super quick and simple...
  • 1 lb fresh rhubarb, peeled if necessary and roughly chopped
  • 1 lb fresh organic strawberries, roughly chopped
  • 3 tablespoons maple syrup
  • 1 tablespoon gelatin (I like Great Lakes brand)
  • 1 tablespoon or so of cold water
  • Place rhubarb and strawberries in saucepan and cook over medium heat, stirring frequently
  • Continue to stir and cook until the rhubarb breaks down and strawberries begin to soften to create a sauce like consistency
  • Mix in maple syrup
  • Place gelatin in a small bowl, add cold water and stir until mixed with no lumps
  • Add gelatin to pot and cook for another 5 minutes or so to allow gelatin to dissolve
  • Pour into glass container(s) and store in the fridge to cool
  • This recipe should freeze or can well, but I have not tried it yet
Did you know you can freeze fresh rhubarb to use later? Since I didn't immediately have time to create my recipe when Amy's rhubarb arrived, I froze it to buy myself some time. After some brief research online, I learned that it's best to freeze rhubarb in juice to retain it's color and stave off freezer burn. I had some apple juice on hand which worked perfectly. Once defrosted, I poured off the juice and added the rhubarb directly to my pot. Note that frozen fruit does become soft so you will need to plan to cook with it if frozen.
As I mentioned, Amy also sent me some herbal salt from this sweet farm called Pete & Jen's Backyard Birds and Farmyard. They seem really passionate about their business. The salt I received is Chamomile, Ginger, Orange Zest Salt. I'm curious to know how they make this and how they recommend using it so I sent them a note but haven't heard back yet. I don't mind a little creativity so I'll have fun working with it on my own in the meantime. I wanted to start out easy to get a feel for its taste so I pulverized it with my mortar and pestle and sprinkled it on grass fed butter dipped baked wings - yum!

I know I've been MIA lately - it's great to be back! Please let me know what you think and if you try making the jam. Enjoy!



  1. So glad you were able to put both items to great use. I still have some rhubarb in my fridge, and have been trying to find a jam recipe that was easy to do. I'll definitely give this one a try. My 7 year old LOVES jam for his toast and pancakes. And this is one that I know I would enjoy too. :)

  2. I made the jam and it's really good but so sour! I thinks it's because the strawberries were just grocery store type and not in season. I'm going to try again when we have local strawberries :) thanks for the recipe

  3. How was Amy able to ship the rhubarb to you? I wanted to send it to my pal this month but wasn't sure how to send it!

  4. thepaleoprofessionalJune 19, 2013 at 10:31 AM

    Hi Kel - Amy sent it to me in a ziplock bag and some paper towels and wrapped in bubble wrap. I think it helped that we don't live too far from one another so it wasn't in the mail too long. It did arrive with a little mold on the ends of a couple of them but I simply cut that off and prepped it to freeze straight away. Hope that helps!

  5. thepaleoprofessionalJune 19, 2013 at 10:33 AM

    Hi Samantha - Thanks for the feedback! Hopefully you didn't throw it away because it was too sour - you could always reheat it and add a little more maple syrup. Next time I'd suggest tasting it before you put it in the fridge to set. Adjustments definitely may be necessary depending on the sweetness of your ingredients.

  6. thepaleoprofessionalJune 19, 2013 at 10:34 AM

    Thanks Amy! I had a lot of fun working with your ingredients. Have you tried out any of the herbal salts? I'm curious about what else I could do with it!

  7. I made this jam earlier this week with just strawberries, adding a tad more gelatin and maple syrup, and then canned it. Delicious! Right now I am making it with both strawberries and rhubarbs. Thanks for the recipe!

  8. I actually haven't tried them yet. I've purchased some of the AMAZING meat that particular farm sells. Their located only 1/2 mile from my husbands office. I need to make a stop there next week, so I really should pick some up. There is also a spice/herb vendor at my town's farmers market every Saturday that I want to pick some stuff up at. Let me know if you would like to try anything else and I would be happy to send along other salt blends (they don't appear to sell their salt blends online).

  9. thepaleoprofessionalJuly 20, 2013 at 10:24 PM

    So glad to hear you enjoyed it!

  10. thepaleoprofessionalJuly 20, 2013 at 10:27 PM

    Thanks Amy! If you see the salt people I'd love if you would ask them about their favorite ways to use the salts. Always love new ideas. You're lucky to have such great vendors in your area! :)

  11. Not a problem. I did e-mail them. Just waiting to hear back. Would you be interested in trying any of their other salts? I would be happy to let you know what else is available and how much they would be.

  12. I heard back from them. Lots of great ideas on what you can use the salt with. Their suggestions are: fish, steamed veggies, sprinkled on salad or fresh sliced cucumbers, cooked eggs, or maybe in oatmeal or a savory pie crust. I hope this helps. :)