This delicious Rhubarb Strawberry Chia Jam is made without any refined sweeteners. Chia seeds thicken the jam naturally and turn it into a tasty spread for toast, yogurt, ice cream, or even by the spoonful. It's super easy to make so you can always have a batch on hand!
Ingredients
3cupschopped rhubarb
3cupschopped strawberries, packed
½cuphoney
¼cupchia seeds
Instructions
Put the rhubarb, strawberries, and honey into a medium-sized pot over medium-high heat and bring it to a boil. Reduce the heat to medium and let it simmer uncovered for 5 minutes, or until the strawberries and rhubarb begin to break down. Help break up the chunks by mashing them with a fork or potato masher.
3 cups chopped rhubarb, 3 cups chopped strawberries, ½ cup honey
Once the strawberries and rhubarb have broken down and are sauce-like, add the chia seeds to the pot. Reduce the heat to low and, stirring occasionally, cook the chia jam uncovered for 20 minutes. Prop the lid on halfway if splatters too much.
¼ cup chia seeds
Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.