Rhubarb-Strawberry Chia Seed Jam
We go through jars of jam very quickly in my house. I like to choose ones that are low in added sugar or make my own when I can. This is a quick and simple recipe that can use up any extra fruit you have on hand; berries, stone fruit, mango…all would work great!
Chia seeds are a nutrient powerhouse and can be used as a “binder” for the jam. Rich in antioxidants, omega-3 fatty acids, fiber, protein and B vitamins, they add a nice healthy kick to your PB & J.
I was pleasantly surprised that I could actually grow rhubarb in my garden, I thought it would be too hot here. But with a mild spring it survived!
Rhubarb-Strawberry Chia Seed Jam
Ingredients
- 2 Cups Berries or fruit of choice
- 2 Tbsp Chia Seeds
- 1 Tbsp Maple Syrup
- 1/4 Cup Orange Juice
Instructions
- In a bowl, whisk together chia seeds and orange juice. Set aside for a few minutes, the chia seeds will begin to absorb and thicken in the juice.
- Over medium heat, add fruit to a saucepan and cook about 6-8 minutes. Crush the fruit with a fork a few times when you give it a stir.
- Add in the chia seed mixture and maple syrup, stir to combine and continue to cook for a few more minutes.
- Remove from heat and allow to cool. Store in the fridge and use it up within a week.
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Katherine Burris Nutrition
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