Rhubarb Chia Jam

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Jam gets a bad reputation because of its high sugar content. In truth, the best jams highlight the fruit and forgo the sugar. With only a bit of honey for sweetness, this jam is incredible—plus, it’s rich in omegas thanks to the chia seeds.

This recipe yields 8 ounces

INGREDIENTS

  • 3 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds
  • 408 grams rhubarb, chopped
  • 136 grams strawberries, chopped
  • 34 grams honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds

Directions

1. Cook rhubarb and honey in a large, heavy bottom pot on medium heat until it begins to simmer. Then reduce the heat to low and cook another 5 minutes. 

2. Add strawberries, cinnamon and lemon juice. Cook for another 10 minutes until soft.

3. Use an immersion blender to make a smooth consistency. 

4. Turn off the heat and add chia seeds. Let sit for 10 minutes stirring occasionally. 

5. Store in an airtight container in the refrigerator for up to 7 days. 

TIPS

** For a more tart jam, omit the honey.