Ever since I started making chia jam about 4 years ago, I haven't stopped. The beauty of chia jam is that you can sweeten it with unrefined sweeteners, no need for those sugar laden jams. You can use raw honey, maple syrup or other liquid sweeter, such as a monk fruit/erythritol liquid sweetener. I haven't tried making it with liquid stevia but I feel that would work well too. Another thing I love about chia jam is that you can make it out of almost any seasonal fruit or even frozen fruit. Don't worry the chia seeds will not make for a seedy crunchy texture. The chia seeds act like a thickener, like pectin and as they expand they become soft and indiscernible in your jam. I used frozen raspberries in my jam as I had some frozen from last summer and well, rhubarb and raspberry is one of my favourite combinations. I decided to use raw honey but you could substitute a sweetener of your choice. One thing I love to do when I travel is buy local honey from bee keepers. The complexity the local honey reveals in terms of flavours from the bees pollinating local flora and fauna is incredible. Plus you are supporting hard working bee keepers, stewards and caretakers of the oh so essential honeybees. Another awesome thing about chia jam is that it freezes so well. Year round you'll have jam of many varieties to enjoy. I have frozen mine for up to 8 months and once it thaws it tastes just as wonderful. Just make sure to freeze upright in glass(mason) jars or recycled jars and be sure to leave a little room at top, about 1-2 inches.
Place rhubarb and raspberries and half(2.5 tbsp) of the orange juice in a medium saucepan and cook over medium low heat for about 20-30 minutes until they start to break down; depending on your rhubarb you may need to cook for up to 45 minutes in order for your rhubarb to soften.
Remove from heat. Stir in sweetener and the rest of the orange juice. Depending on the tartness of the flavour of the rhubarb you may need to adjust the sweetener. Stir in the chia seeds, 1 tbsp at a time, stirring well. Allow to thicken up about 15 minutes.
Place in glass jars and eat within 7-10 days or freeze for up to 8 months. I freeze in mason jars, leaving about 1-2 inches of room at the top. All you will need to do is pop one out of the freezer and allow to thaw in the fridge for a day or two and then enjoy!!!
Ingredients
Directions
Place rhubarb and raspberries and half(2.5 tbsp) of the orange juice in a medium saucepan and cook over medium low heat for about 20-30 minutes until they start to break down; depending on your rhubarb you may need to cook for up to 45 minutes in order for your rhubarb to soften.
Remove from heat. Stir in sweetener and the rest of the orange juice. Depending on the tartness of the flavour of the rhubarb you may need to adjust the sweetener. Stir in the chia seeds, 1 tbsp at a time, stirring well. Allow to thicken up about 15 minutes.
Place in glass jars and eat within 7-10 days or freeze for up to 8 months. I freeze in mason jars, leaving about 1-2 inches of room at the top. All you will need to do is pop one out of the freezer and allow to thaw in the fridge for a day or two and then enjoy!!!