Making jam can be tedious, especially the canning process. Whip up this quick, no-fuss rhubarb jam in 20 minutes from start to finish! The chia seeds are used in place of pectin to thicken the jam.
Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
56 Calories
Recipe Instructions
Step 1
Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.
Step 2
Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.
