Blueberry Rhubarb Chia Jam
Rhubarb doesn't need to be peeled, but remove any obvious strings. This recipe makes about 2 ½ cups
Servings: 20
Calories: 51kcal
Ingredients
- 2 cups sliced rhubarb (from about ½ pound)
- ½ cup sugar or sweetener or choice or more to taste
- ¼ cup water (or up to ½ cup as needed)
- 1 Tablespoon orange zest
- 2 cups fresh or frozen wild blueberries any stems removed, washed
- ½ cup chia seeds
Instructions
- Place the rhubarb and sweetener in a saucepan along with about ¼ to ½ cup of water (enough water to melt the sugar and let the rhubarb simmer). Bring the mixture to a boil, and then lower the heat to medium.
- Cool the rhubarb for about 15 minutes or until it's tender and starts to fall apart.
- Add the orange zest and the blueberries. Return the mixture to a boil, and simmer for just about 5 more minutes, or until most of the liquid has evaporated.
- Turn the heat off and stir in the chia seeds. Let the jam cool. As it cools and absorbs the chia seeds, it will thicken up.
- Spoon jam into sterilized jars.
- Store in the refrigerator for 2-3 weeks.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2.9mg | Calcium: 38mg | Iron: 0.4mg