It’s spring. I know where has the time gone? It feels like yesterday I was talking about Pumpkin Pie smoothies. Mmmm pumpkin pie smoothies.
While there are so many things that I love about spring: strawberries and rhubarb are what make it delicious.
The other part of spring that I love, should be no surprise to anyone in the world that knows me: baseball. In particular the World Champion San Francisco Giants. strawberries, rhubarb, and San Francisco Giants make this continuing relationship with life really worth it. I tell ya.
So this jam. It’s sweet from the strawberries, tart from the rhubarb, and the little bubbly texture from the chia makes it fun. I like to leave mine a little chunky so when people eat it they know what they are eating. Alright, I ate this whole batch by myself, but IN THE FUTURE if I choose to share, people will know what they are eating.
I enjoyed mine with my morning steel-cut oats, spread on some toast with butter, in greek yogurt, and by the spoonful. I would never eat standard jam or jelly by the spoonful because it is SO sweet, but this one tastes like what it really is: fruit. Which makes it heavenly and palatable by the spoonful. As with all of my recipes, let your imagination soar. Looking to the future where there may be a chance this ends up on ice cream.
I’d be remiss if I didn’t mention how incredibly easy this is to make. It might be more work than buying a jar of jam, but just barely. If you’ve never made a jam before, no worries! This won’t require canning, keep this in the fridge and use it within two weeks (mine didn’t last that long, no surprise) if you’d like to freeze the jam, let it cool completely and freeze in a Ziploc bag. Then defrost and store in glass.
Why you should eat this?
Chia seeds are a whole food that can easily be absorbed by the body. They are rich in omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. And sometimes they are used to grow grass like hair on a rendition of Homer Simpson’s head. Don’t use those ones.
Quickly: strawberries are best when bought organic. They are such a delicate fruit that they really absorb a lot of the chemicals from standard growers. They are also MUCH much more flavorful when organic. Look for farmers markets this time of year to get great deals.
Darling little strawberries are significant in vitamin-C which is a powerful antioxidant. They also contain vitamin B-6, niacin, riboflavin, and folic acid. They are an anti-inflammatory food that has been shown to protect against cardiovascular disease, some types of cancer, and improve the regulation of blood sugar to decrease the risk of type 2 diabetes.
Strawberry Rhubarb and Chia Jam (Yield: 1 ¼ cups)
- 1 cup stemmed and diced strawberries, fresh or frozen
- ½ cup rhubarb, small dice
- ½ cup water
- 1 tablespoon chia seeds
- 2 tablespoons honey, to taste
- 1 teaspoon lemon juice
Dice strawberries and rhubarb to about the same size. Maybe a 1/4 inch each.
Add all ingredients except the lemon juice in a small saucepan over medium-low heat. Bring to a gentle boil, stirring frequently.
Continue to cook for 20 minutes. Add the lemon juice. Stirring frequently and breaking up any larger pieces of fruit along the way with a spatula.
When the jam thickens significantly, a spatula will leave a clear path along the bottom of the pan. Like so.
Remove from heat. Allow to cool; jam will thicken as it cools. Spoon cooled jam into a jar. Enjoy as you will and go Giants.
Trust me, so good.