Strawberry Rhubarb Jam
Naturally sweetened strawberry and rhubarb jam spread. No refined sugars or perservatives.
- 2 cups rhubarb without leaves and sliced into 1 inch pieces
- 1 cup strawberries Fresh or frozen
- 4 tablespoon maple syrup (can substitute honey)
- 2 tablespoon Chia Seeds
- 1 teaspoon pure vanilla extract
In a medium sauce pan, heat rhubarb, berries and maple syrup. Bring to a simmer over medium heat. Reduce heat to low heat once bubbling and simmer for more 5 minutes. Mash rhubarb and jam with fork to create a smooth texture.
Add chia seeds. Stir frequently for 15 more minutes.
Once jam has thickened, remove from pan and stir in the vanilla. Transfer jam into mason jar and seal lid. Store in fridge.