Rhubarb Chia Jam
2421 days ago
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Your store-bought jams and jellies are typically jam-packed with refined sugar. Unfortunately, homemade jam can be somewhat intimidating, to make. Well what if I told you, you could make a delicious, low sugar jam in a flash, using four simple ingredients including the superfood, chia seeds. Though chia seeds are teeny, tiny, they pack a serious nutrient-dense punch. They are full of omega-3s, fiber, protein and antioxidants. They absorb liquid, making them the perfect ingredient to thicken jam. With no refined sugar, this tart Rhubarb Chia Jam makes a great addition to toast, yogurt and pancakes. You won’t find anything like it on the shelves of your grocery store. Rhubarb can be easily sliced using a 7-5/8" Petite Chef. It is important to note that after you cut off the leafy ends of fresh rhubarb, you should discard them as they are not edible. 
Nutrition info: Serving size (1/4 cup), 63 calories, 1.5g fat (0g sat), 0mg cholesterol, 2.6mg sodium, 12.4g carbohydrates, 2.3g fiber, 1g protein
Ingredients
- 1 pound fresh rhubarb, leafy ends removed, stalks sliced into 1/4-inch pieces
- 3 tablespoons pure maple syrup
- 2 tablespoons chia seeds
- 1 tablespoon fresh orange juice
Directions
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Cook rhubarb and maple syrup over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in chia seeds. Continue cooking for 25-30 minutes, stirring frequently to avoid scorching. Cook until there are no big chunks of rhubarb are left.
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Remove the pan from heat, and stir in orange juice. Let the mixture cool, and store in the refrigerator.
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