Chia seeds naturally turn rhubarb into a thick, flavorful, sweet rhubarb jam flavored with maple syrup and brightened with orange.
Bright pink rhubarb caught our eye when we visited a new farmers market this weekend. Mai values local produce here in Indiana, so we were grateful to have something new to experiment with: rhubarb! We thought it was high time to introduce this nostalgic fruit (um, vegetable) because we both have fond childhood memories of rhubarb chips and pies. go in: rhubarb jam!
How to make rhubarb jam… with chia seeds
Chia jam is our favorite way to make jam: naturally! Chia seeds are nutritional powerhouses, packed with omega-3 fatty acids and high in protein and fiber. They are also great as a natural thickener and can be used in jams and smoothies. We were curious to see how the seeds and rhubarb would come together in a rhubarb jam. This Chia Rhubarb Jam worked perfectly. The chia seeds naturally turned the rhubarb into a thick, tangy-sweet jam with maple syrup topped with some orange juice.
We’re not usually jam lovers because it can be so sweet, but this version of chia and rhubarb jam is just sweet enough to showcase the fruit and is packed with nutritious goodness. It’s a fabulous technique that we’ve used on other jams like our strawberry jam, cranberry jam and tart cherry jam. And it’s one of the healthiest jams on the market! You can find chia seeds at most major grocery stores; We bought ours in bulk from a popular grocery store.
How to serve chia and rhubarb jam
Of course, there are many ways to serve rhubarb jam! Here are some of our favourites:
Looking for jam recipes?
Aside from this rhubarb jam recipe, we have a few other jam recipes on A Couple Cooks:
The description
Chia seeds naturally turn rhubarb into a thick, flavorful, sweet rhubarb jam flavored with maple syrup and brightened with orange.
- 12 ounces rhubarb (3 cups chopped)
- 5 tablespoons maple syrup (or honey)
- ¼ cup the water
- 2 tablespoons Chia seeds
- 1 tbsp fresh pressed orange juice
- Cut the rhubarb into very small pieces, enough for 3 cups. Place the rhubarb in a pan with the maple syrup and water. Bring to a boil over medium-high heat and cook, stirring, until tender and most of the liquid is absorbed, about 10 minutes.
- Add chia seeds. Continue cooking and stirring until thickened, about 5 to 7 minutes. Turn off the heat and stir in the orange juice. Taste and add additional orange juice if desired.
- Pour into a mason jar and store in the fridge: the rhubarb jam will continue to thicken as it cools. Can be stored in the refrigerator for 1 to 2 weeks. Serve on toast, over oatmeal, or tossed in yogurt with crunchy granola or nut toppings.
- Category: sauce
- Method: Cook
- Kitchen: American
Keywords: Rhubarb Jam, Chia Jam, Rhubarb Recipes, Rhubarb Jam Recipe, Rhubarb Chia Jam
