Rhubarb Jam

Gil's Rhubarb Jam

 Gil

A twist on traditional jam. Not very sweet and if made in a heated blended it's a quick jam with a nice smooth texture.

Rhubarb Jam

Ingredients

3 cups fresh rhubarb cut in 1" pieces

3 tbsp water

1 fresh squeezed lime juice or half a lemon

¼ cup maple syrup or honey

2 tbsp chia seeds

Instructions 

 1. Soak. Optional but helps release the juice. Rinse the chopped rhubarb and drain. Add water and lime. Soak overnight.

  

2. Cook: Place the soaked rhubarb mixture  in a small saucepan over medium heat. Cook for 5 to 8 minutes, stirring often, until the rhubarb breaks down and softens completely.

3. Mash the fruit with a potato masher to break down any remaining large chunks into a smooth consistency. Note: I used a heated blender to skip this step.

4. Remove the pan from the heat and stir in your maple syrup or honey.

5. Thicken with chia: Stir in the chia seeds. Let the mixture sit at room temperature for 10 to 15 minutes. The chia seeds will absorb the liquid and swell to create a thick, spreadable jam texture.

6. Store: pour the jam in a clean jar. I use several 4oz jars. Let it cool completely, then cover and store it in the refrigerator.

Storage and Tips

Shelf life: This is a fresh refrigerator jam with no preservatives. Keep sealed jars in the fridge. Once jar is opened, use within 5 to 7 days.