Rhubarb Orange Chia Jam

Rhubarb Chia Jam 3

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.

Get $20 off your first SPUD order by entering my special coupon code ‘Sondi’ at the checkout (it’s valid on orders of $40 or more). It’s a sweet deal: you get forty bucks worth of organic groceries for only $20. SPUD has locations in Metro Vancouver, Victoria, Calgary, Seattle, Los Angeles and San Francisco.

And congrats to Dr. Melissa Carr, who was the random winner of the $100 giveaway from SPUD. I hope you enjoy this service as much as I do!

Rhubarb Orange Chia Jam
 
Prep time
Cook time
Total time
 
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-free, grain-free, five ingredients or less
Author:
Recipe type: Spread
Serves: 6
Ingredients
  • 2 large stalks rhubarb (about ½ pound)
  • 1 Valencia orange
  • 3 tbsp maple syrup
  • 2-3 tbsp chia seeds
Instructions
  1. 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.
  2. Put the rhubarb into a blender, along with the zest and juice of the orange and the maple syrup. Blend until smooth.
  3. 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.
  4. Makes about 1½ cups.

 

, , , , , , , ,

5 Responses to Rhubarb Orange Chia Jam

  1. Hilary Lediingham May 28, 2014 at 4:31 pm #

    Hi Sondi
    I am so looking forward to trying this. One question, how long do you think it will keep?
    Regards
    Hilary

  2. Hilary Ledingham May 28, 2014 at 4:33 pm #

    Hi Sondi
    I am so looking forward to giving this a try. One question. How long do you think it will keep?
    Regards
    Hilary

    • Sondi May 28, 2014 at 4:36 pm #

      Hi Hilary! I think it would be okay for a week or so in the fridge. I imagine this would freeze well, too.

      • Hilary Ledingham May 30, 2014 at 3:01 am #

        Thanks sondi.
        Do you think ground chia seeds would work just as well?

        • Sondi May 30, 2014 at 8:17 am #

          I’ve never tried it, Hilary, but I imagine ground chia would thicken things up in the same way. You just wouldn’t get the ‘seedy’ look of traditional jams.

Leave a Reply

Rate this recipe: