Blackberry-Strawberry-Rhubarb Jam

Ingredients:

1. 4 oz. Blackberries

2. 8 oz. Strawberries

3. 2 Small rhubarb branches, about 4 oz.

4. 5 oz. Sugar (Coconut sugar or agave syrup)

5. 2 tbsp. Apple cider vinegar

6. 2 Whole star anise (Keeping it whole makes it easier to remove while cooking)

7. 1 ½ tsp. Lemon juice

Directions:

1. Remove stems from strawberries and cut in half or quarter them, depending on size.

2. Cut rhubarb into about ½ inch sections.

3. Place all cut fruit into a stainless steel pot and muddle down slightly.

4. Add in lemon, vinegar and star anise.

5. Cook on medium-high heat for 20 to 30 minutes, stirring every few minutes.

6. Once a thick consistency is reached, remove star anise and divide into jam jars.

7. Set aside to let cool.

Yields approximately 16 oz.

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