Rhubarb Chia Jam

rhubarb chia jam.jpg
  • Prep time:5 minutes
  • Cooking time:20 minutes
  • Recipe serves:Makes about 3 cups

Chia jams are really simple to make :) Rhubarb is actually a vegetable with a unique taste. This delightfully sweet-and-sour rhubarb jam is lovely and pink and full of goodness, that could be swirled into yogurt or porridge, the base of a quinoa crumble, dolloped onto pancakes, topping on a ginger cake or used as an accompaniment to a piece of fried halloumi cheese - Yummy!! The chia seeds are rich in Omega-3s and help the mixture thicken into a nice, jammy consistency. Enjoy

Ingredients

  • 3 cups of chopped fresh rhubarb, leafy ends removed
  • 3 tablespoons of honey or pure maple syrup
  • 3 tablespoons chia seeds
  • 3 tablespoons fresh citrus juice either lemon, orange or lime (or to taste)

Method

  1. Combine chopped rhubarb and honey in a 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 about 20 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
  2. Remove the pan from heat and stir in the citrus juice of your choice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator :)