Strawberry Chia Jam

• servings: 24 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 quart strawberries (about 3 cups roughly diced with stems removed)

2 cups diced rhubarb (or additional strawberries)

1/2 cup orange juice

1/3 cup chia seeds

2-4 tablespoons maple syrup (as desired)

Directions

Add the berries, rhubarb, and juice to a medium saucepan set over medium heat. Bring to a simmer and cover.

Cook for 15-20 minutes, stirring occasionally until the fruit is very soft. If it starts to bubble vigorously, reduce the heat slightly and/or put the lid on slightly askew to allow some steam to escape. Remove from heat.

Stir in chia seeds. Cover and let sit for about 20 minutes.

Blend in a traditional blender or with an immersion blender. This step is optional but I find that my kids like this better when the rhubarb is blended in.

Pour into half-pint mason jars, freezer containers, or other airtight storage containers. Seal and let cool.

Store in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

• Calories: 33 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 1 g
• Sodium: 1 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 1 g