A strawberry rhubarb chia jam that delivers all of the spring fruit flavour without all of the added sugar. Easy to make and freezer-friendly too!
Course: Breakfast, Dessert, Sauces
Keyword: chia jam, strawberry rhubarb
1-2tablespoonssweetener of choicesugar, maple syrup etc.
2tablespoonsground chia seedssee note
Simmer the fruit. Combine the chopped fruit, water and sweetener in a large pot. Bring to a simmer over medium heat and cook for 10-15 minutes, until the fruit is soft enough to mash with the back of a spoon.
Add the chia. Sprinkle the ground seeds over the mashed fruit and whisk thoroughly to combine. Cook over low heat for another five minutes.
Left cool and enjoy! Remove the jam from the heat and allow to cool completely. Transfer to an airtight container and store in the fridge for up to one week, or freeze for up to three months.
Grind chia seeds in a coffee grinder or high powered blender until fine.