Rhubarb Jam with Chia Seeds and Maple Syrup
Rhubarb Jam with
Chia Seeds and Maple Syrup – a fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Use this on morning yogurt, granola, almond butter toast or ice-cream! Author: Tonia Schemmel Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 2 cups 1x Category: Jam, sauce, paleo, Gluten free Method: stove top Cuisine: Northwest Scale 1x 2x 3x Ingredients 3 cups rhubarb, finely chopped (about 5– 6 long stalks) ¼ cup water ¼ cup maple syrup or honey or sugar (adjust sweetness to taste) ½ teaspoon fresh ginger, finely grated (optional) 1 teaspoon lemon juice 2– 3 Tablespoons chia seeds In a sauce pan, combine rhubarb, water, sweetener of choice, and ginger (if using). Bring to a low simmer for about 8-10 minutes, stirring from time to time. Take off the heat when rhubarb is soft but not completely broken down. Stir in lemon juice and chia seeds. The chia will fully plump up in about an hour. Notes
A few optional flavor additions:
cardamom, vanilla, orange zest or lemon zest, toasted ground fennel seeds
Another interesting note on rhubarb is that there is no difference in flavor and sweetness between the red stalks and the green stalks.
Though the red stalks for jam seems so much more appealing!
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