Rhubarb-Strawberry Chia Jam (Vegan, Small Batch)

on

 

A simple, delicious, and healthy jam using chia seeds as a natural thickener. Perfect for spreading on toast, stirring into oatmeal, or adding to plant-based yogurt.

Loved me my Grandma’s Rhubarb-Strawberry Pie– this is my version:


Ingredients:


  • 1 cup (120 g) chopped fresh rhubarb


  • 1 cup (150 g) chopped fresh strawberries


  • 2–3 tablespoons (30–45 mL) maple syrup or agave syrup (to taste)


  • 1 tablespoon (12 g) chia seeds


  • 1 teaspoon fresh lemon juice (optional)


Instructions:


  1. In a small saucepan over medium heat, combine the rhubarb, strawberries, and maple syrup.


  1. Cook, stirring occasionally, for 8–10 minutes until the fruit softens and releases its juices.


  1. Gently mash the fruit with a potato masher or fork to your desired texture.


  1. Stir in the chia seeds and cook for another 2–3 minutes until the jam begins to thicken.


  1. Add lemon juice if using, and stir to combine.


  1. Remove from heat and let the jam sit for 10–15 minutes to thicken further.


  1. Transfer to a clean jar or container and refrigerate. Jam will keep for up to 1 week.


Notes:


  • Sweeten to taste depending on the tartness of your rhubarb and strawberries.

  • For a smoother consistency, blend the jam after cooking.


Disclosure: AI was used in the editing of this article. Author approved.

Here are some other Rhubarb recipes you will probably like:

Comments

Post a Comment