Strawberry Rhubarb Chia Jam Recipes

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STRAWBERRY RHUBARB CHIA JAM



Strawberry Rhubarb Chia Jam image

This Strawberry Rhubarb Chia Jam is fresh, easy to make, and only uses 5 ingredients. It's made without pectin and uses nutritious chia seeds as the thickener! This easy refrigerator jam is vegan and sweetened with maple syrup.

Provided by Rachel Conners

Categories     Sauces

Time 35m

Number Of Ingredients 5

12 oz. fresh rhubarb, cubed - cut each stalk down the middle and then chop
12 oz. strawberries, quartered
⅓ cup pure maple syrup
3 tablespoons chia seeds
1 tablespoon lemon juice

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



Strawberry Rhubarb Chia Jam image

A strawberry rhubarb chia jam that delivers all of the spring fruit flavour without all of the added sugar. Easy to make and freezer-friendly too!

Provided by Meagan

Categories     Breakfast     Dessert     Sauces

Time 30m

Number Of Ingredients 5

2 cups chopped strawberries
2 cups chopped rhubarb
¼ cup water
1-2 tablespoons sweetener of choice (sugar, maple syrup etc.)
2 tablespoons ground chia seeds (see note)

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.

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