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Strawberry Rhubarb Chia Jam | Well and Full | #jam #summer #recipe
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Strawberry Rhubarb Chia Jam

This Strawberry Rhubarb Chia Jam is the perfect, easy homemade spread for your summer produce! Ideal for toasts, crostini, or PB&J sandwiches!
Course condiments
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Servings 6
Calories 99kcal

Ingredients

  • 1 Cup Chopped Strawberries
  • 1 Cup Chopped Rhubarb
  • 2 Tbs Honey
  • 2 Tbs Fresh-Squeezed Lemon Juice
  • 4 Tbs Maple Syrup
  • 3 Tbs Chia Seeds

Instructions

  • Add all the ingredients EXCEPT the chia seeds to a small saucepot, and bring to medium-low heat.
  • Stirring occasionally, simmer jam for about 10-15 minutes, or until strawberries and rhubarb are completely soft and jammy.
  • Using a large spoon, break up any big chunks of the strawberry or rhubarb.
  • Then, take the jam off the heat. Now stir in the chia seeds, then let the jam rest, covered, for about 15 minutes.
  • When chia seeds have jellified, transfer jam to a jar and let it cool completely.
  • Enjoy!

Notes

  • This recipe yields just over a cup of jam. For more, please feel free to double or triple the recipe!
  • For best results, keep jam stored in the refrigerator for up to a week.

Nutrition

Calories: 99kcal | Carbohydrates: 20g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 158mg | Fiber: 3g | Sugar: 15g | Vitamin A: 27IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 1mg
https://wellandfull.com/2019/07/strawberry-rhubarb-chia-jam/
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