Rhubarb Chia Jam
Total Time
30 minutes
Prep Time
5 mins
Cook Time
25 mins
Rating
4.7 out of 5 stars
(18)
Ingredients
1 1/2 cups
- 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
- 3 tablespoons honey, maple syrup or agave nectar
- 2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice or orange juice
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Preparation
Step 1
Combine chopped rhubarb and sweetener in a small saucepan. Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in the chia seeds. Continue cooking, while stirring frequently and reducing heat as necessary to prevent scorching, for 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
Step 2
Remove the pan from heat and stir in the lemon or orange juice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator.
Step 3
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Chef's notes
Recipe adapted from my strawberry chia jam, which was slightly adapted from The Oh She Glows Cookbook.
Wait, what are chia seeds? Chia seeds come from southern Mexico. They’re high in nutrients and Omega-3s like flax seeds, but they don’t need to be ground up for our bodies to benefit from them. Chia seeds develop a crazy gel-like coating when they come into contact with water, which is how they act like pectin in jam recipes. Look for chia seeds in bulk bins or bags at your health food store.
Warning:
Rhubarb leaves are poisonous, so don’t feed the scraps to your dog.
Make it vegan:
Use maple syrup or agave nectar in place of the honey.
Can it be canned? I don’t think so. I am not a canning expert, so I would NOT advise canning this recipe.
