Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 1/2 cups.
Recipe adapted from my strawberry chia jam, which was slightly adapted from The Oh She Glows Cookbook.
Wait, what are chia seeds? Chia seeds come from southern Mexico. They’re high in nutrients and Omega-3s like flax seeds, but they don’t need to be ground up for our bodies to benefit from them. Chia seeds develop a crazy gel-like coating when they come into contact with water, which is how they act like pectin in jam recipes. Look for chia seeds in bulk bins or bags at your health food store.
Warning: Rhubarb leaves are poisonous, so don’t feed the scraps to your dog.
Make it vegan: Use maple syrup or agave nectar in place of the honey.
Can it be canned? I don’t think so. I am not a canning expert, so I would NOT advise canning this recipe.