Rhubarb Strawberry 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 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.

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.