Say hello to strawberry rhubarb goodness. On toast, mixed into yogurt, as a topping for yogurt or ice cream, this jam is my jam (=I dig it, if you don’t understand my lingo). Literally and figuratively. See below:
It is officially summer and strawberries are overwhelmingly good, but I have bought too many and they are getting ripe faster than I can pop them into my mouth. If you have the same predicament, this is the recipe for you. Find some rhubarb (also plentiful at farmers markets at this time of year), and some chia seeds to boot. No pectin needed here.. these chia seeds that turn into a gel will fake you into thinking you just made beautiful canned jam that sat on the stove for hours. Good thing this took me 30 minutes- because I couldn’t have waited any longer to slather some toast.
Strawberry Rhubarb Chia Seed Jam (makes ~ 20 oz)
- 3 c strawberries, sliced
- 1.5 c diced rhubarb
- 1 c water
- 1/4 tsp vanilla extract
- 1/4 c white sugar
- 3 tbsp chia seeds
Slice and dice your strawberries and rhubarb, removing any stringy tough bits of the rhubarb. Combine the fruit with the cup of water and vanilla extract on the stove for 10 minutes on medium heat. Add the sugar and chia seeds, stirring quickly to avoid clumps of chia seeds (break them up with a fork if you run into this issue).
Continue cooking the jam for another 20 minutes or so on the stove, stirring every two minutes or so. If the fruit is a little too chunky for your liking, use a potato masher or blender until you get the desired consistency. Don’t worry if it is still a little runny at this point- once you put it into a container in the fridge, it will firm up further as it cools.
This jam needs to be refrigerated and will last for around 2 weeks. You can easily scale the recipe up or down depending on how much you need. You really can’t even notice the chia seeds, as they look just like the strawberry seeds. It’s time to get jammin!
Marisa
carlyjg says
Like everything you make, this is beautiful and amazing. Annnnnd I kind of want to lick the jam off of each piece of toast.
uprootfromoregon says
Aw thank you!! I have been working on my photography and am really happy with my recent recipes. You should make this- I can see it traveling well with your breakfast yogurt for class : )
Jessi says
On ice cream would be amazing!! I know what I’m getting tomorrow at our local farmer’s market!