Rhubarb Strawberry Chia Jam
Are you looking for a jam hack that lets you make the scrumptious spread in less time, and with considerably less sugar? Look no further, folks. We have chia jam! This awesome creation is perfect for those looking to consume less sugar and add some of those nice chia nutrients to their morning toast.
Moreover, as chia seeds are shelf-stable, you can whip up this jam with any old fruit that’s about to expire as long as you have our star ingredient. I hope you enjoy this lovely take on jam!
Ingredients
Instructions
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Step 1
Place the rhubarb, strawberries, and honey into a medium pot over medium-high heat and bring to a boil.
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Step 2
Once boiling, reduce heat to low and let simmer uncovered for 5 minutes until the strawberries and rhubarb have broken down.
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Step 3
You can help break them up by mashing them with a fork or the back of a wooden spoon.
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Step 4
Add the chia seeds to the pot and stir over low heat for twenty minutes.
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Step 5
Let it cool before pouring into sterile containers, and this jam will last up to two weeks in your fridge!
Servings 4
- Amount Per Serving
- Calories 170kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Sodium 5mg1%
- Potassium 353mg11%
- Total Carbohydrate 44.2g15%
- Dietary Fiber 3g12%
- Sugars 39.3g
- Protein 1.4g3%
- Calcium 81 mg
- Iron 0.99 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Adaptations
This recipe could be used as a base for any chia jam, meaning, you can replace the fruit with other fruits of your choosing! Blueberry and blackberry, raspberry and Saskatoon berries—take your pick!
It’s not a good idea to try and strain out the chia seeds, so make sure you are okay with their crunchy texture!
