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).
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.
- 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)
- Chop up your fruit and add to a medium saucepan with syrup over medium heat.
- 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.
- Use a fork or masher to smoosh (technical term) the fruit to desired consistency.
- Stir in the chia seeds. Allow to simmer for 5 minutes longer.
- Pour jam into a container and refrigerate until cooled.
- Add to your desired delicacy and enjoy.