Strawberry Rhubarb Chia Jam Recipes

STRAWBERRY RHUBARB CHIA JAM

Steps:

• Add the berries, rhubarb, and juice to a medium saucepan set over medium heat. Bring to a simmer and cover.
• Cook for 15-20 minutes, stirring occasionally until the fruit is very soft. If it starts to bubble vigorously, reduce the heat slightly and/or put the lid on slightly askew to allow some steam to escape. Remove from heat.
• Stir in chia seeds. Cover and let sit for about 20 minutes.
• Blend in a traditional blender or with an immersion blender. This step is optional but I find that my kids like this better when the rhubarb is blended in.
• Pour into half-pint mason jars, freezer containers, or other airtight storage containers. Seal and let cool.
• Store in the fridge for up to 5 days or in the freezer for up to 3 months.

STRAWBERRY RHUBARB CHIA JAM

Steps:

• In a small saucepan, bring strawberries, rhubarb, and honey to a gentle simmer. Cook, covered, about 10-15 minutes, stirring frequently, until strawberries are soft.
• Mash strawberries with a fork or potato masher until broken up.
• Turn off heat. Add lemon juice and chia seeds and stir. The jam will thicken up as the seeds absorb the liquid and the mixture cools. You can either let it cool and thicken in the pan, or pour it into storage containers while it is still warm.
• Pour into a container with a lid and store in the refrigerator up to 1 week.

RHUBARB STRAWBERRY CHIA JAM

Steps:

• 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.
• 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.
• Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

QUICK RHUBARB CHIA JAM

Steps:

• Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
• Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.