Rhubarb Chia Jam

By á-29897

Ingredients

• 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into 1/4-inch slices
• 3 tablespoons honey, maple syrup or agave nectar
• 2 tablespoons chia seeds
• 1 tablespoon fresh lemon juice or orange juice

Preparation

Step 1

1.Combine chopped rhubarb, sweetener and chia seeds in a small saucepan. Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and continue cooking, stirring frequently and reducing heat as necessary to prevent scorching. Cook for 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
2.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.