Description
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!
Ingredients
Units
Scale
- 3 cups rhubarb, finely chopped (about 5-6 long stalks)
- 1/4 cup water
- 1/4 cup maple syrup or honey or sugar (adjust sweetness to taste)
- 1/2 teaspoon fresh ginger, finely grated (optional)
- 1 teaspoon lemon juice
- 2–3 Tablespoons chia seeds
Instructions
- 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!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 4.3 g
- Sodium: 2.6 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.7 g
- Fiber: 1.3 g
- Protein: 0.6 g
- Cholesterol: 0 mg