This jam is a delicious spread. It pairs perfectly on toast, biscuits, peanut butter sandwiches, and as a topping for vanilla ice cream. 

 

Yield approximately 2½ pints

 

4 cups halved strawberries

4 cups chopped rhubarb

1 cup honey

2 Tbsp balsamic vinegar

2 tsp vanilla extract

2 cinnamon sticks

⅛ tsp salt 

 

Put the strawberries in a large stock pot and mash them with a potato masher to partially break them down. Next, add the remaining ingredients to the pot and bring it to a boil. Once boiling, reduce the heat to low and simmer for 2 hours, occasionally stirring. 

 

Once done, the fruit should be completely broken down, and the jam is a thick consistency. Remove the pot from the heat and let the jam cool to room temperature. 

 

Once cool, place the jam in a jar or other container with a lid and store it in the refrigerator. 

 

Just Salt It, and enjoy!