Aria Kagan’s Strawberry Rhubarb Jam
Makes 2 cups
- 4 cups strawberries, quartered and tops removed
- 1 cup rhubarb, sliced
- 1/4 cup of Agave nectar
- 1 tablespoon of water
- 1/2 an orange, juiced
- Pinch of salt
- 1 lemon, zested
Mix all ingredients, except the lemon zest, in a pot.
Heat over high heat until bubbling.
Turn the heat down and simmer for 30 minutes, stirring frequently.
Add lemon zest.