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Refrigerator Rhubarb Chia Seed Jam with Agave Syrup

by Adina 01/06/2015 4 comments

Rhubarb Chia Seeds Jam

Delicious refrigerator rhubarb jam with agave syrup and thickened with chia seeds, a healthier alternative to regular 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: Rhubarb Chia Seed Jam from preventionrd.com http://preventionrd.com/2012/06/rhubarb-chia-seed-jam/ and Rhubarb Chia Jam from Cookie and Kate.

Rhubarb Chia Seeds Jam

rhubarb chia jam 768x1024 Refrigerator Rhubarb Chia Seed Jam with Agave Syrup

Rhubarb Chia Seeds Jam

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Serves: 3-4 small jars

rhubarb chia seed jam 225x300 Refrigerator Rhubarb Chia Seed Jam with Agave Syrup
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.

rhubarb chia seed marmalade 768x1024 Refrigerator Rhubarb Chia Seed Jam with Agave Syrup

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4 comments

Chris Scheuer 02/06/2015 - 00:41

How fun and delicious sounding! And such a creative combination of ingredients!

Reply
Adina 02/06/2015 - 07:44

Thank you, Chris. Nice for you to drop by.

Reply
Evi @ greenevi 02/06/2015 - 12:14

This sounds delicious! I’ve actually never tried any rhubarb jam in my life, but it sparked my interest now 😉

Reply
Adina 02/06/2015 - 13:09

It is really good, especially if you prefer your jam to be a bit tart (which I do). 🙂

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