Rhubarb-Ginger Chia Jam
Print RecipeIngredients
- 1 lb frozen Rhubarb
- 1/8 cup water
- 4 tbsp organic maple syrup
- 2 tbsp organic chia seeds
- 1/2 tbsp lemon juice
- 1 1/2 inch ginger
- dash of salt
Instructions
Heat a non-stick pan on high and add the frozen rhubarb pieces. Cook down for 5 minutes and add the water, maple syrup, and dash of salt.
Reduce to medium and stay close to the pan, continuing to stir the mix to ensure it doesn't stick. After 5 additional minutes use a micro plane to grate the ginger directly into the pan.
Let cook down for 10 minutes before adding the chia seeds ( at this point the rhubarb will magically start to disintegrate and resemble a jam) and continue to stir and reduce for 5-10 minutes more or until it resembles a jam.
Remove from heat, add the lemon juice and transfer to a airtight container to store in the fridge.
Notes
Theres no added gelatin or pectin in this recipe, so the chia seeds help absorbs the additional water and add omega 3 and 6s for the ultimate jam. If its looking too thin after setting in the fridge add an additional tbsp of chia seeds, give it a good stir and place it back into the fridge for an additional 1-2 hours before serving.
Impulse buying is something that I am working on. I just cant help myself sometimes, and the farmers market or grocery store can be my kryptonite. I am always buying things that I have no idea what they are or how to use them and then just figure it out. Sometimes its a fun surprise, other times still make me cringe, like that time I purchased salted pork and it just doesn’t go with anything well except for a big ol pot of beans- not my style. Other times its amazing like this week when I saw this beautiful frozen slabs of Rhubarb. Im a huge fan of frozen produce- its usually packed at the height of it ripeness and therefore nutrients, and its great to always have on hand in your freezer for when your out of the fresh stuff.
After a few times of searching my pantry for jam, I realized I hadn’t been purchasing any, I was finding them all a bit too sweet. This pound of Rhubarb was the perfect solution. A little heat and time transform the pieces into a smooth jam which is aided along with chia seeds to help it be more like what your used to buying at the store. The difference is, here you control the added sugars and its completely preservative free so its going to have to be consumed within 10 days. It gets its sweetness from Maple Syrup ( always splurge for the good stuff) and a kick from ginger. Of course you can always go rogue from the recipe by adding some lemon or orange zest into it to turn up the flavor profile or candied ginger pieces for more sweetness.
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