Quick Rhubarb Chia Jam

Making jam can be tedious, especially the canning process. Whip up this quick, no-fuss rhubarb jam in 20 minutes from start to finish! The chia seeds are used in place of pectin to thicken the jam.


Side Dish · Sauces and Condiments · Canning and Preserving Recipes · Jams and Jellies Recipes


Prep Time: 10 mins
Cook Time: 10 mins
Servings: 8
Total Time: 20 mins
Yield: 1 1/2 cups

Ingredients

Ingredients List

  • 3 cups chopped rhubarb

  • ¼ cup water

  • 5 tablespoons maple syrup

  • 2 tablespoons chia seeds

  • ¾ 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.


Nutrition Facts (per serving)

Nutrition Facts
56 Calories
1g Fat
12g Carbs
1g Protein


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