Strawberry Rhubarb Chia Jam

Beth Bollinger of Nest Wellness

Rhubarb and strawberries are quite possibly the perfect combination of sweet and sour. Rhubarb reminds me of my grandparent's backyard in Ohio. I vividly remember picking rhubarb with my grandpa and eating it warm with salt, while standing in the garden.

PREP TIME: 5 MINUTES

COOK TIME: 10 MINUTES

MAKES: 2 CUPS

VEGAN, PALEO, REFINED SUGAR FREE

5 from 2 votes

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Prep Time 5

Cook Time 10

Course Basics

Servings cups

Equipment

Ingredients

2 cups halved fresh strawberries 1 pound fresh strawberries
2 cups diced rhubarb about 2 stalks
1 tbsp fresh lemon juice
2 tbsp raw honey or sweetener of choice, to taste- if your berries are very ripe, you may not need sweetener!
4 tbsp chia seeds

Instructions

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 sweetener 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.

Notes

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!

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