I love this simple recipe for strawberry rhubarb chia seed jam, made in minutes and sweetened with a touch of maple syrup. I enjoy a little dollop of it on my oatmeal, yogurt or chia seed pudding. It can also be added to pancakes, crepes or french toasted or to top a frozen treat.
Strawberry Rhubarb Chia Seed Jam
2 cups of chopped fresh strawberries and rhubarb
2 tablespoons maple syrup
2 tablespoons chia seeds
Grated lemon zest (optional)
In a medium sized pot, cook the chopped strawberries and rhubarb until they come to a boil. Mash and reduce to a simmer, add the maple syrup and continue to cook for about 5 minutes, stirring frequently. Remove from heat and add in chia seeds and stir well. Add in grated lemon rind, if using. As the mixture cools, the jam will begin to thicken. Place in a mason jar and chill for a least an hour before serving. Store in the refrigerator for about 2-3 weeks!
Adapted from – Kale and Chocolate
Linda@ The Wholesome Kitchen