Making jam should always give you a sense of accomplishment and this recipe will do that. The best part is, it only takes 5 minutes! In addition, the chia seeds are a good source of Omega 3 fatty acids, antioxidants, fibre and plant-based protein. I used frozen strawberries as I had some in the freezer and also in Autumn, it’s cheaper to get them frozen rather than fresh. Rhubarb is wonderfully in season all year round in Australia and I love it’s tartness however you can substitute it with any other fruit you like in this recipe. If you’re using a sweeter fruit, I suggest reducing the honey.
Spread this jam on pancakes, toast, scones, or mix into porridge or yoghurt – the possibilities are endless!
Makes 2 small jars
What you need
2 ⅔ cup strawberries
1 ⅓ cup rhubarb, chopped
6 tablespoons raw honey
4 tablespoons chia seeds
What to do
Process all ingredients in a blender until smooth, transfer to jars and refrigerate overnight. The chia seeds will gel, thickening the fruit puree. And that’s it!
Keeps in an airtight jar for up to 2 weeks.