Chia rhubarb jam

Rhubarb Chia Jam

 Those who know me, know I am obsessed with rhubarb. I just can't get enough. Unfortunately, it's only available in Spring and Summer. When Spring rolls around, I go on the prowl to find some.  Growing up, we had some growing in our backyard, and I remember mom giving us each a small dish of sugar. We'd cut ourselves a stalk and dip the end in the sugar, take a bite, swallow, repeat.

I bought a couple stalks yesterday with no plan in mind.  Last week I had bought some for the purpose of making strawberry rhubarb syrup for an alcoholic bevy idea I had. THAT didn't happen. After I cooked the rhubarb/strawberry mix, I ended up eating it all. Whoops. This time I promised myself I wouldn't inhale it all in one sitting.

I love jam, but it can be a hassle. I don't normally stock pectin in my pantry, and I don't want to mess with jars and the whole canning process.  I've been on a chia seed kick lately, which makes an excellent thickener, so I thought, why not make rhubarb jam?!

This one's super simple. Chop up rhubarb until you have about 3 cups (this took me 3 medium stalks). Throw into a pot with 1/4 cup of water.

Next, add in 5 tbsp of pure maple syrup. Yes, pure. None of that god-awful fake stuff. I'm sure Aunt Jemima was a nice lady, but c'mon, get real. Not necessary, but I also like to add 3/4 tsp vanilla extract.

Cook the rhubarb, stirring occasionally, for about 10-12 minutes, or until rhubarb is soft and broken apart and most of the water has evaporated.

Take the pot off the heat and stir in 2 tbsp of chia seeds. Let cool. THAT'S ALL SHE WROTE FOLKS! Yes, it's really that easy.

This makes about 1.5 cups of jam.  It keeps in the fridge for 1-2 weeks, but if you're anything like me, it won't last that long.  Excellent on toast, stirred into yogurt or oatmeal, or whatever the heck else you might think to do with rhubarb.  Interestingly enough, the chia seed ends up making it look like strawberries are mixed in.  Enjoy!

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Chia Rhubarb Jam

by Foodie Fervor June-14-2014

Making jam can be tedious, especially the canning process. Make this quick, no fuss rhubarb jam in under 15 minutes from start to finish!

Ingredients

• 3 cups rhubarb, chopped
• 1/4 cup water
• 5 tbsp pure maple syrup
• 3/4 tsp vanilla extract
• 2 tbsp chia seeds

Instructions

1. Place rhubarb in medium pot with 1/4 cup water and maple syrup. Simmer over med-low heat, stirring occasionally, for about 10-12 minutes or until rhubarb is soft and water is absorbed. 2. Remove from heat and stir in chia seed. 3. Let cool and pour into 2 small jars.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 1.5 cups