Strawberry Rhubarb Chia Jam
Tis the season for rhubarb! Rhubarb is high in fiber, vitamin C, vitamin K, calcium, potassium and so much more. Not to mention it matches perfectly with berries in a pie or a jam and smells like summer. Looking for a great way to incorporate rhubarb into your diet? Here is a recipe for a quick and tasty jam!
Strawberry Rhubarb Chia Jam1
- ½ c chopped rhubarb
- 1 cup strawberries, fresh or frozen (can sub for any berry of choice)
- 1/3 cup chia seeds
- Zest of one lemon
- Juice of one large lemon
- ¼ cup water
- 1 tsp cinnamon
- 2-3 tbs sweetener of choice (maple syrup, honey, stevia, etc.)
In a medium-sized sauce pan place your rhubarb, berries, lemon juice and zest, water, cinnamon and sweetener. Bring to a boil and cover your ingredients until it reaches a rolling boil. Turn the heat down to medium-low and pour in your chia seeds giving it a good stir. Continue to cover and stir frequently until the chia seeds begin to thicken the jam and your fruit begins to blend down. Once the fruit has broken down and the jam begins to thicken, continue to cook on a low simmer until it has reached your desired consistency. Once done, let cool and store in an airtight container. Store in the fridge and use up to 10-14 days after production or freeze up to 3 months.