Chia seeds are a fast and healthy way to make a quick fruit jam. They add fiber and a natural thickness so the fruit becomes a spreadable jam for toast, pancakes, waffles or a topping for yogurt or oatmeal. I’m using rhubarb because it’s delicious and in season but you can substitute your favorite berries for the rhubarb. The rhubarb is tart so if you use berries, you can reduce the maple syrup to 1/4 cup.
Rhubarb Chia Jam
3 cups rhubarb, chopped into 1″ pieces
1/2 cup maple syrup
Juice and zest of 1 lemon
3 tablespoons chia seeds
- In a saucepan over medium heat, add the rhubarb, maple syrup, and the juice and zest of lemon. Cook at a simmer, stirring occasionally, for 5-8 minutes or until the rhubarb has softened.
- Stir in the chia seeds and turn off the heat.
- Transfer the jam to a heatproof jar or container and allow it to cool. Cover and store in the refrigerator for 2-3 weeks or in the freezer for up to 3 months.