Refrigerator Chia Seed Jam has become a must-have in my refrigerator! As I mentioned in my last post, Refrigerator Chia Seed Jam is a much healthier alternative to store-bought jam.
I love chia seed jam because it is so easy to make and it’s also healthy! There is no cooking, no canning, no pectin and only natural ingredients!
In this post I will show you have to make Strawberry Rhubarb Chia Seed Jam! The combination of strawberries and rhubarb pack this jam full of powerful nutrients.
Rhubarb
Rhubarb is a vegetable that looks similar to a celery stalk. This vegetable can grow up to two feet long and varies in color from a deep red to a light green. Rhubarb is usually cooked with other ingredients, like sugar or naturally sweet fruit because of it’s extremely tart flavor when eaten raw.
One cup of raw rhubarb contains 26 calories and is packed with nutrients that support healthy bones, vision, and immune function! Some of the nutrients found in rhubarb include:
? Vitamins A, C, K and B complex
? Minerals like calcium, potassium, manganese and magnesium
? Organic compounds such as polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin
Since rhubarb has a high water content and is a rich source of dietary fiber, it is known as a digestive aid and can be very helpful in relieving constipation.
Rhubarb leaves contain a high amount of oxalic acid, which can be a toxic substance at high doses or even at low amounts for those with health issues which require them to avoid oxalates. The leafy ends of rhubarb should be removed before cooking.
Strawberries
Strawberries, which are actually a member of the rose family, are also nutrient rich.
One cup of strawberries contains about 53 calories, 3 grams of fiber and 100% your daily requirement of vitamin C.
Strawberries are an excellent source of vitamins C, K and B6 as well as providing a good dose of fiber, folate, manganese, magnesium and potassium.
The vibrant red color of strawberries is due to large amounts of anthocyanidin, a powerful antioxidant that is thought to protect against inflammation, cancer and heart disease.
Now that we know why rhubarb and strawberries are so good for us…
Let’s make Jam!
Strawberry Rhubarb Chia Seed Jam
Yield: About 2 cups jam
1 1/3 cup strawberries
2/3 cup rhubarb
2 Tbsp honey
2 Tbsp chia seeds
Add all of the ingredients to a blender or food processor and mix to desired consistency. Slightly blending it will give it a jam consistency while blending it more will give it a jelly consistency. Pour mixture into a glass jar and place in the refrigerator overnight, or at least 1 hour before serving. If you desire a thicker consistency add another teaspoon or two of chia seeds, stir, and let sit for another 10 minutes. Chia seed jam will keep in the fridge for up to 2 weeks. It also freezes fairly well in an airtight container.
– If you prefer a more plain flavor here are some recipes you may enjoy! –
Rhubarb Chia Seed Jam
1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
3 Tbsp honey, maple syrup or agave nectar
2 Tbsp chia seeds
1 Tbsp fresh lemon juice or orange juice
Strawberry Chia Seed Jam
1 pound strawberries
2 Tbsp chia seeds
2 Tbsp honey
