rhubarb chia jam

Rhubarb Chia Jam

While I feel I have touched upon quite a few recipes that formally intimidated me yet no longer do – scones, for example – I still have not mastered the art of making and canning jam, no matter how “easy” some of my friends claim it is. Perhaps, on my part, it’s laziness and a matter of money. Do I really want to buy a dozen glass jars and spend time sterilizing them? No. Am I likely overthinking this like I do for every aspect of my life?

Most likely.

That being said, I have been eyeing the chia jam trend for the past year, eager to try. I could have just used some grocery store-bought fruits to make this concoction, but, deep into the month of May, how could I not to utilize the best that my local farmers’ market has to offer?

Hellllllooooo, rhubarb!

rhubarb chia jam

I am a fan of sour fruits – my mother can attest that I used to drink lemon juice as a child, another undoubtedly odd quirk of mine – so rhubarb is right up my alley. It’s not overwhelmingly sour, does does make my mouth pucker ever so slightly when I have it on its own. While rhubarb and strawberries are a quintessential match, don’t discount rhubarb on its own. It’s quite delightful!

rhubarb chia jam

It thickens as it cools, creating a surprisingly lush and filling jam. It also makes a piece of Ezekiel bread look super sexy.

All hail chia seeds and their awesome gelling power!

rhubarb chia jam

Rhubarb Chia Jam
(Makes 2 & 1/2 cups)

Ingredients:

– 3 & 1/2 cups rhubarb, rinsed, dried, and cut into small pieces
– 1/2 cup water
– 3 tablespoons honey (or sweetener of choice)
– 3 tablespoons chia seeds
– Juice of 1/2 lemon

Before We Get Started…

– Four large stalks of rhubarb should equate to in or around 3 & 1/2 cups of rhubarb.

– The amount of water may not seem like enough when mixed with the rhubarb, but the rhubarb will release liquid as it cooks down. Do not exceed 1/2 cup of water.

– Substitute another sweetener of choice for honey to keep recipe vegan-friendly.

Directions:

1.) Add rhubarb and water to a large heavy-bottomed saucepan over medium heat. Once mixture begins to boil, reduce heat to low and cook for 10 minutes; stirring occasionally. The rhubarb will start to break down quickly as the cooking continues.

2.) Add honey and chia seeds; stir to evenly incorporate. Cook mixture for 5 more minutes. Remove from heat, add lemon juice, and stir. Let sit for 15 minutes to thicken.

3.) Add to clean glass container and store in refrigerator. Jam will last in refrigerator for up to two weeks.

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