Rhubarb Chia Seeds Jam

Jam without sugar! Great! I make the normal sugar jam as well but I find it great that it is possible to enjoy jam just as much and sugar free. I made some with honey a couple of years ago and didn’t like it at all. Although I like honey, I found it too dominant in this combination, one couldn’t taste the fruit anymore, just the honey, which didn’t taste like normal anymore, but somewhat weird. So I let it be and continue making jam with sugar. But if you like jam made with honey, you can of course, use honey instead of agave syrup. Maple syrup can be used as well.

Last week I decided to try this chia seed and agave syrup recipe. I only made a small batch to try (and also small because jam without sugar doesn’t keep long) and it was great. Different from the normal jam I made (which was also yummy) but still very good. I was a bit afraid that the chia seeds would give it a strange consistency, but there was no need to worry, the consistency was good, the taste great: tangy and refreshing and the thought that one can actually have jam without sugar made everything even better.

So I decided to try this version with other fruits and berries in the months to come.

Here is the inspiration: http://preventionrd.com/2012/06/rhubarb-chia-seed-jam/ and http://cookieandkate.com/2014/rhubarb-chia-jam/

Rhubarb Chia Seeds Jam

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Rhubarb Chia Seeds Jam

Rating  5.0 from 1 reviews

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Serves: 3-4 small jars

Ingredients

• 750 g/ 26.5 oz rhubarb, weighed after peeling
• 6 tablespoons agave syrup (more or less to taste)
• 3 tablespoons chia seeds
• juice of ½ orange

Instructions

1. Clean and peel the rhubarb, then weigh the 750 g. Chop the rhubarb and place into a small saucepan together with the agave syrup. Bring to a boil and cook over medium heat, stirring, until the rhubarb is soft, about 10 minutes.
2. Add the chia seeds, lower the heat and continue cooking for about 25 minutes, stirring very often. Remove from heat, add the orange juice and let cool. Transfer into small jars, cover and keep in the fridge.
3. It will keep about 1 to 2 weeks.

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