4-Ingredient Strawberry Rhubarb Chia Jam
Serves 210 mins prep20 mins cook
This tangy maple-sweetened strawberry rhubarb chia jam is softly set with chia seed for a light, fresh flavor. Perfect with toast, PBJ, yogurt, oatmeal, & more!
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What you need
Instructions
0 Combine the rhubarb and maple syrup in a medium saucepan. Place over medium heat and bring to a simmer. Reduce the heat to low and simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally. 1 Stir in the strawberries and simmer until the jam is reduced by about a third, 10 - 15 minutes. The berries should be very soft and falling apart but not completely disintegrated; I like them to hold a bit of a shape in the finished jam. 2 Stir in the chia seeds and cook 1 minute more. Remove from the heat. Transfer the jam into jars and chill until set, at least a few hours and up to 2 weeks, or freeze for longer storage.View original recipe