PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
MAKES: 2 CUPS
VEGAN, PALEO, REFINED SUGAR FREE
2 cups halved fresh strawberries (1 pound fresh strawberries)
2 cups diced rhubarb (about 2 stalks)
1 TBS fresh lemon juice
2 TBS raw honey (or to taste- if your berries are very ripe, you may not need sweetener!)
4 TBS chia seeds
Remove the stems of the strawberries, and slice the strawberries in half.
Split rhubarb stalk down the center and dice about 1 cm cubes
Place the strawberries, rhubarb, lemon juice, and honey in a saucepan over medium-high heat.
Allow the mixture to boil lightly for about 5 minutes, stirring occasionally.
Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches the desired consistency. If you like your jam with whole pieces of fruit, skip this step!
Remove the pan from heat, add the chia seeds, and stir until well combined.
Transfer the jam to a jar, and allow to cool for about 15-20 minutes. Place the lid on the jar, and store in the refrigerator until ready to use.
Because this jam does not contain preservatives it will last a couple weeks in the refrigerator. During strawberry season, I make big batches of jam and freeze the jars so we can enjoy all year round!
Strawberry Rhubarb Chia Jam
Rhubarb and Strawberries- a magical combination!