Strawberry Rhubarb Chia Jam Recipes

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.

STRAWBERRY RHUBARB CHIA JAM

Steps:

• In a medium saucepan, combine the rhubarb, strawberries, and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After 5 minutes, when the mixture is starting to release juices, use a potato masher (or a fork) to lightly mash the strawberries and rhubarb.
• Add the chia seeds and lemon juice and reduce the heat to medium-low. Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 30 to 35 minutes or until the mixture has thickened and there are no big fruit chunks left. The jam will continue to thicken as it cools so don't let it reduce too much.
• Let cool completely before transferring to clean jars. Keep in a sealed jar in the refrigerator for up to 2 weeks.

STRAWBERRY RHUBARB CHIA JAM

Steps:

• Simmer the fruit. Combine the chopped fruit, water and sweetener in a large pot. Bring to a simmer over medium heat and cook for 10-15 minutes, until the fruit is soft enough to mash with the back of a spoon.
• Add the chia. Sprinkle the ground seeds over the mashed fruit and whisk thoroughly to combine. Cook over low heat for another five minutes.
• Left cool and enjoy! Remove the jam from the heat and allow to cool completely. Transfer to an airtight container and store in the fridge for up to one week, or freeze for up to three months.

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.