A delicious and nutritious spring favorite with no refined white sugar. A great sweet-tart combo for your morning toast. Makes approximately 2 pints and can be frozen for up to 3 months.
Rhubarb Strawberry Chia Seed Jam
Ingredients
- 2½ cups chopped rhubarb (to about 1/2" slices)
- 1½ cups quartered strawberries
- ½ cup freshly squeezed orange juice
- ⅔ cups pure maple syrup
- 3 tbsp chia seeds (may need more depending on juiciness of rhubarb)
Instructions
- In sauce pan over medium heat, cook rhubarb, strawberries, orange juice, and maple syrup until it comes to a boil.
- Reduce heat to medium low and let simmer for about 15 minutes until fruit breaks down. Stir occasionally to keep from burning and use a potato masher to break up big chunks.
- Reduce heat to low and stir in chia seeds and let simmer for another 15 minutes.
- Turn heat off and let sit for 10 minutes. (Chia seeds will expand as it cools, thickening up the jam.)
- Scoop jam out with a spoon — it should slide slowly down the spoon. If not, add another tablespoon of chia seeds and let sit for another 10 minutes.
- Refrigerate for up to 4 weeks or freeze in an airtight container for up to 3 months.