Breakfast & Brunchcookieandkate4.7
Rhubarb Chia Jam
Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 1/2 cups.
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Combine chopped rhubarb and sweetener in a small saucepan. Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in the chia seeds. Continue cooking, while stirring frequently and reducing heat as necessary to prevent scorching, for 25 to ⏱️ 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices1 poundchia seeds2 tablespoons
2
Remove the pan from heat and stir in the lemon or orange juice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator.
Nutrition Facts
calories
63 calories
fat Content
1.5 g
serving Size
1/4 cup
fiber Content
2.3 g
sugar Content
9.1 g
sodium Content
2.6 mg
protein Content
1.1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
12.4 g
saturated Fat Content
0.2 g
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