Blueberry Rhubarb Chia Jam
Rhubarb doesn't need to be peeled, but remove any obvious strings. This recipe makes about 2 1/2 cups
- 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
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.
Calories: 51kcal | Carbohydrates: 9g | Fat: 1g | Sodium: 1mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2.9mg | Calcium: 38mg | Iron: 0.4mg