Nothing says Spring quite like the classic combination of strawberries and rhubarb. While most jam recipes are loaded with sugar, this healthy recipe is free of refined sugar that so that you can enjoy the natural tart-sweet flavors. It's vegan, gluten-free, and loaded with Omega-3 and fiber, and delicious over Blueberry Buckwheat Pancakes or Grain-Free Coconut Pancakes.
EASY Servings: 16 Ready In: 20 minutes
1 pound fresh rhubarb stalks
1 pound strawberries
2 tbsp. chia seeds
1 tsp. lemon juice
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To make the jam: Slice the rhubarb jam into 1/2-inch thick pieces.
Hull the strawberries and cut in half.
In a medium pot, combine the rhubarb, strawberries, chia, and 1/4 cup of water.
Cover and bring to a simmer over medium heat. Simmer for about 10 minutes, stirring often.
Remove the lid during the last 3 minutes of cooking, to allow the jam to thicken.
Turn off the heat and add the lemon juice.
Serve with Blueberry Buckwheat pancakes or spread over whole grain toast.
Chef's Tips: During the spring, chop and freeze batches of the rhubarb and strawberries so that you can make this jam anytime of year. Measure out a pound of each and store in a plastic bag so that it's quick and convenient to just drop everything in a pot and simmer.
Yields: About 4 cups
Serving size: 1/16 of a recipe (about 1/4 cup).
Amount Per Serving
Calories From Fat (23%) 5.36
% Daily Value
Total Fat 0.64g <1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 1.68mg <1%
Potassium 131.96mg 4%
Total Carbohydrates 4.17g 1%
Fiber 1.64g 7%
Protein 0.71g 1%
Calcium 19.09mg 2%
Iron 39.19mg 218%
Vitamin A 32.34IU <1%
Vitamin C 0mg 0