Strawberry Rhubarb Orange Jam
|Straw/Rhubarb Orange Honey Jam|
The other day I purchased some beautiful bright red rhubarb and strawberries with plans to make a strawberry rhubarb jam. I was shocked to have found rhubarb in July since it’s usually an early spring item for me and so I bought it on impulse. Today I finally got around to making the jam with a new recipe I hadn’t tried before from Food.com Strawberry Rhubarb Orange Honey Jam and it was AWESOME! The addition of the orange juice and zest, and sweetening with honey instead of sugar really added beautiful flavor and complexity. I already can’t wait to make this in the spring with my own rhubarb and strawberries from the garden. Give it a try next time you find some rhubarb–you won’t be disappointed!
|Peach & Raspberry Crisp|
I also planned to put up some peaches that I had purchased locally but when I inspected them they were just a little too soft for canning. So I made a Peach & Raspberry crisp for tonight’s dessert instead. I didn’t add any sugar to the peaches and raspberries themselves, just a splash of almond extract. For the “crisp” part I mixed 2 tablespoons of coconut oil with 1/3 cup of honey and then added 1/2 cup of rolled oats, 2 tbl of walnuts, 1/4c oat bran, a pinch of kosher salt and cinnamon, and 1 cup of whole wheat flour. I mixed it all together until crumbly and sprinkled it on top of the fruit. I baked it for 30 minutes and served it with fresh raspberries and a touch of whipped cream. Yummy and so healthy! I could even serve it to my toddler son for breakfast in the morning (and probably will tomorrow) without feeling guilty!