Making jam can be tedious, especially the canning process. Whip up this quick, no-fuss rhubarb jam in 20 minutes from start to finish! The chia seeds are used in place of pectin to thicken the jam.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8
Ingredients
- 3 cups chopped rhubarb
- ¼ cup water
- 5 tablespoons maple syrup
- 2 tablespoons chia seeds
- ¾ teaspoon vanilla extract
Steps
- Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
- Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.
