Rhubarb Jam Recipe with Strawberries and Chia Seeds
This rhubarb jam recipe with tasty strawberries and chia seeds is a quick and easy spread with no canning required!
- Prep Time: 5 minutes
- Cook Time: 7
- Total Time: 12 minutes
- Yield: 12 1x
- Category: Condiment
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
1 1/2 cups rhubarb stalks, about 2-3 large stalks, diced
1 1/2 cups strawberries, thawed if frozen, diced
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom (optional)
1 tablespoon lemon juice
3 tablespoons chia seeds
Instructions
In a saucepan, bring the rhubarb, strawberries, maple syrup, vanilla extract, and cardamom to a simmer. Cook, stirring occasionally until the fruits are broken down and softened about 5-7 minutes. The consistency should become more of a syrup with the liquid reduced.
Remove from heat and break down using a masher to create a pulp or fruit puree. Add in the lemon juice and chia seeds, and stir to combine. Transfer to a container and store in the refrigerator to cool and thicken. Makes about 1 1/2 cups.
Notes
Store in an airtight container or jar with about 1/2 inch of room left. This can be stored in the refrigerator for one week and in the freezer for up to one year.
