Rhubarb Chia Jam
Capture the essence of spring with this vibrant rhubarb chia jam recipe. The tartness of fresh rhubarb is beautifully complemented by the natural sweetness of honey or maple syrup, creating a luscious jam with a delightful texture from the chia seeds. Enjoy this homemade treat spread on toast or swirled into yogurt for a burst of flavor in every bite.
— Constant Cookbook
Ingredients
- 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
- 3 tablespoons honey, maple syrup or agave nectar
- 2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice or orange juice
Instructions
- Combine chopped rhubarb and sweetener in a small 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 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
- Remove the pan from heat and stir in the lemon or orange juice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator.
Cook Time
25M
Prep Time
PT5M
Nutrition
- Serving Size: 1/4 cup
- Calories: 63 calories
- Sugar Content: 9.1 g
- Sodium Content: 2.6 mg
- Fat Content: 1.5 g
- Saturated Fat Content: 0.2 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 12.4 g
- Fiber Content: 2.3 g
- Protein Content: 1.1 g
- Cholesterol Content: 0 mg
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