Quick Rhubarb Chia Jam
Description
No canning is required for this quick rhubarb chia jam that is ready in 20 minutes. It will keep in the fridge for 2 weeks.
Ingredients
•
3 cups chopped rhubarb
•
1/4 cup water
•
5 tablespoons maple syrup
•
2 tablespoons chia seeds
•
3/4 teaspoon vanilla extract
Directions
1
Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
2
Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.