The strawberries at the farmers market yesterday were out of control. Almost every vendor had reasonably priced pints for sale, so I bought a few (along with some rhubarb) and set out to make jam. For a quick and natural approach, I used chia seeds to thicken the jam. I'm looking forward to making more when I can get my hands on some marionberries!
Strawberry Rhubarb Chia Jam adapted from here
1 1/2 pints of strawberries (about 1 cup sliced)
2 stalks of rhubarb (about 1/2 cup sliced)
1 1/2 tbsp chia seeds
1/2 cup water
2 tbsp honey
1 generous squirt of fresh lemon juice
Hull and slice your strawberries. Trim the ends off each rhubarb stalk and slice them to a similar size as the strawberries.
In a saucepan over medium heat, bring strawberries, rhubarb, chia seeds, water and honey to a simmer. Allow the mixture to cook for about 20 minutes, stirring frequently. Once the mixture has significantly thickened, add in lemon juice and crush any remaining fruit pieces with the back of a spoon. Remove from heat and transfer to a container (it will continue to thicken as it cools). Allow jam to cool completely, then store in the fridge.