Description
Warm weather must have: strawberry rhubarb chia seed jam! Perfect for gluten free toast or eating right off the spoon. You can adjust the sweetness by adding more or less honey or maple syrup.
Ingredients
Units
Scale
- 1 cup chopped rhubarb
- 3 cups chopped strawberries
- 1 tablespoon honey or maple syrup
- 2 teaspoons lemon juice
- 1/4 cup chia seeds
Instructions
- Simmer fruit. Add chopped rhubarb and strawberries to a medium pot. Cook over medium heat for 15-20 minutes, stirring occasionally, until fruit has completely softened and cooked down. Turn off heat.
- Blend fruit. Use an immersion blender to blend the fruit for a smoother jam, or mash with a potato masher for a bulkier jam. Stir in honey, lemon juice, and chia seeds. Let the mixture cool slightly; it'll thicken as it cools.
- Refrigerate. Transfer to a sealed jar or container and store in the refrigerator overnight before using. Will keep up to 2 weeks in the fridge.
Notes
- Not as thick as you'd like? You can add more or less chia seeds to adjust the consistency of the jam.
- Sweeten to taste — feel free to add more or less honey to suit your tastes. I prefer as little as possible, but it's ultimately up to you!