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Strawberry Rhubarb & Onion Jam 3 May, 2016 | Vegan, Dairy Free, Gluten-Free, Paleo, Vegetarian, Sauces & Soups

This sweet, savory and tart jam is a great garnish for grilled pork or chicken, a condiment for turkey sandwiches or a surprising accessory to goat cheese and crackers.

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  • 4-5 small Cipollini onions (about 1 cup), thinly sliced
  • 1 heaping cup organic rhubarb, trimmed and cut to 1/2-inch slices
  • 2 tsp. grapeseed oil, divided
  • 2 tsp. honey
  • ½ cup lemon juice
  • 2 ½ cups sugar
  • 3 cups hulled, halved organic strawberries
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste


Heat 1 tsp. of oil in a medium stockpot and add onions; toss well to coat onions. Sauté over medium heat, stirring frequently, until softened and beginning to brown, about 5 minutes. Toss rhubarb pieces in remaining 1 tsp. of oil and add to pot. Sauté for 2 minutes, or until rhubarb looks moist. Add honey, raise heat to med-high and cook, stirring constantly, until the onions brown and rhubarb begins to break down, about 10 minutes. Add lemon juice and sugar and bring to a boil. Add strawberries and return to boil. Reduce heat and simmer, stirring frequently, until liquid has thickened and darkened, about 20 minutes. Add lemon zest, salt & pepper (if using). Stir well, taste, and adjust seasonings if necessary.

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