rhubarb jam

rhubarb jam

Preparation

  • peel 300g of rhubarb and cut into small pieces
  • put rhubarb pieces and 1 vanilla pod into a pot on medium heat, stir unitl liquid starts to come out of the rubarb
  • stir in 3 tbsps of maple syrup for a little sweetness (you will still be far from the usual sugar content of any jam)
  • add a dash of water and 3 tbsps of chia seeds, let them expand for 10 minutes at low heat (don't forget to stir)
  • take out the vanilla pod and blend everything to your desired consistency (in case you do not like bits in your jam)
  • pour into glasses while still warm and close airtight
  • note: kepp in the fridge / keeps for 1-2 weeks unopened / use up within 3-4 days after opening