Warm weather must have: strawberry rhubarb chia seed jam! Perfect for gluten free toast or eating right off the spoon. You can adjust the sweetness by adding more or less honey or maple syrup.
- Add chopped rhubarb and strawberries to a medium pot. Cook over medium heat for 15-20 minutes, stirring occasionally, until fruit has completely softened and cooked down.
- Use an immersion blender to blend the fruit for a smoother jam, or mash with a potato masher for a bulkier jam. Stir in honey, lemon juice, and chia seeds. Let cool slightly.
- Transfer to a sealed jar or container and store in the refrigerator overnight before using. Will keep up to 2 weeks in the fridge.
You can add more or less chia seeds to adjust the consistency of the jam.
Keywords: chia seed jam