Blueberry Rhubarb Chia Jam
Rhubarb doesn't need to be peeled, but remove any obvious strings. This recipe makes about 2 1/2 cups
Ingredients
- 2 cups sliced rhubarb (from about 1/2 pound)
- 1/2 cup sugar or sweetener or choice or more to taste
- 1/4 cup water (or up to 1/2 cup as needed)
- 1 Tablespoon orange zest
- 2 cups fresh or frozen wild blueberries any stems removed, washed
- 1/2 cup chia seeds
Instructions
- Place the rhubarb and sweetener in a saucepan along with about 1/4 to 1/2 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: 51kcalCarbohydrates: 9gProtein: 0gFat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 1mgPotassium: 63mgFiber: 2gSugar: 6gVitamin A: 20IUVitamin C: 2.9mgCalcium: 38mgIron: 0.4mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
