Strawberry Rhubarb Jam

Last year, I went a little rhubarb crazy. There were drinks, there were cakes, there may have been ice cream, and at some point there was pie. Now this year, we've also established my recent fascination with chia seeds and the two passions combined to make this jam.

Initially, I was going to make some raspberry chia jam and then, there I was. Standing in the grocery store produce section staring at rhubarb. And I wondered "would rhubarb and raspberry taste good?" but prophetically, strawberries were to the right. So we got some strawberries and some rhubarb and some raspberries (for snacking).

Jam to me falls into the category of canning and sterilizing jars and boiling things but this recipe (again, adapted from Oh She Glows), requires none of that. Well, there is some boiling. The strawberries and rhubarb(s) are piled into a saucepan and heated until it breaks down. You can also add some maple syrup for sweetness, it depends on how tart the strawberries are (and how tart you like your jams).

Once the fruit is a little mushy, you can use a potato masher (or a fork if you really can't find the masher like me) and squish it to the consistency you want. You could also use an immersion blender. Add the chia seeds and stir to combine. Let everything simmer for 5 more minutes before jarring and refrigerating.

I eat this on plain yogurt and in oatmeal but it would be great on toast. Alas, I have no toaster and no counter space for one. But waffles or pancakes....would be divine.

Recipe

• 3 cups of assorted fruits (I did 50/50 rhubarb and strawberries but you could do mixed berries or blueberries or raspberries or black berries...)
• 2 Tablespoons chia seeds
• 2-4 Tablespoons maple syrup (to taste, depends on your preference)

1. Chop up your fruit and add to a medium saucepan with syrup over medium heat.
2. Cook the fruit for 10-15 minutes or until it has softened. The water and juices in the fruit will seep out and begin to boil.
3. Use a fork or masher to smoosh (technical term) the fruit to desired consistency.
4. Stir in the chia seeds. Allow to simmer for 5 minutes longer.
5. Pour jam into a container and refrigerate until cooled.
6. Add to your desired delicacy and enjoy.