I created this recipe using ingredients from SPUD, who supplies me with an online credit. As always, any opinions I express about the products are my own.
I am certainly not the first person on earth to make a batch of chia jam, but boy, whoever dreamed up the idea is a genius.
Chia seeds are loaded with fibre, protein, anti-inflammatory omega-3s, calcium, iron, magnesium and antioxidants, and they swell up beautifully in liquid to create the perfect spreadable jam. You’ll get a little crunch from them, but the texture is similar to the seeds you’ll find in other preserves.
You can use any fruit you like in here, though I recommend you take advantage of rhubarb while it’s in season. It’s deliciously tangy, high in Vitamin C, and helps with detoxification and blood circulation.
I’ll warn you now: this jam is not sweet. Like my lemon lover’s smoothie, it’s bursting with tartness. So pucker up, baby.
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- 2 large stalks rhubarb (about ½ pound)
- 1 Valencia orange
- 3 tbsp maple syrup
- 2-3 tbsp chia seeds
- Chop up the rhubarb and throw it in a pot with ½ cup of water. Bring to a boil, then turn the heat down to a low simmer. Cover and cook for about 10 minutes, until the rhubarb has broken down.
- Put the rhubarb into a blender, along with the zest and juice of the orange and the maple syrup. Blend until smooth.
- Pour the jam into a bowl and add two tablespoons of chia seeds. Put the jam in the fridge to thicken for a couple of hours. If it’s not thick enough for your liking, add another tablespoon of chia.
- Makes about 1½ cups.