My absolute favorite part of the summer includes eating fruits and vegetables that are in season! They are more flavorful, more affordable, and provide more nutrient value. With our very short growing season upon us, it is the time to start thinking about seasonal cooking! In the month of June you should try to center your cooking around foods such as asparagus, salad greens, peas, green onions, potatoes, radishes, rhubarb, strawberries, and tomatoes. A good way to know what is in season is to visit the farmers market and see what is being offered by the local farmers! I find it ironic and beautiful that rhubarb and strawberries are both in season in June and pair so perfectly together. Try this easy, reduced sugar strawberry-rhubarb jam recipe from The Realistic Nutritionist:
Makes 7 cups
- 1 1/2 pounds fresh strawberries, tops removed & chopped
- 1 1/2 pounds rhubarb, diced
- About 1 – 2 cups sugar
- 1/4 cup lemon juice
- Place strawberries, rhubarb, sugar (1 cup) and lemon juice in a large sauce pan.
- Carefully mash the strawberries a bit (with a fork or wooden spoon) until they are squishy.
- Cook until sugar has completely dissolved, about 3 – 5 minutes. Taste the mixture to see if it needs more sugar. If so, add another 1/4 – 3/4 cup. Then cover and reduce heat to low. Let jam simmer for about 20 minutes, or until mixture reaches 220 degrees F.
- Remove from heat and immediately transfer to sterile mason or canning jars. Cover with lid and chill for an hour. Then serve, keep or enjoy!