It’s rich in healthy fats, Vitamin C, and fiber—and comes together in about 25 minutes!
– Strawberries: You can use fresh or frozen berries. – Rhubarb – Orange juice – Chia seeds – Maple syrup
Add the berries, rhubarb, and juice to a medium saucepan set over medium heat. Bring to a simmer and cover.
Cook for 15-20 minutes, stirring occasionally until the fruit is very soft. If it starts to bubble vigorously, reduce the heat slightly. Remove from heat.
Using a spatula, stir in the chia seeds. Cover the pot and let the mixture sit for about 20 minutes.
These are what thicken the jam (they plump up as they absorb liquid), which helps to reduce the cooking time compared with traditional jam.
Blend in a traditional blender or with an immersion blender. This step is optional but I find that my kids like this better when the rhubarb is blended in.
Pour into half-pint mason jars, freezer containers, or other airtight storage containers. Seal and let cool.
This recipe makes 3 half-pints, so I like to keep one in the fridge to use this week and put the other two into the freezer.