Early backyard harvests
Summertime jam sessions
There is usually an abundance of local fruits and vegetables during the summer months. Making use of it all while still fresh is usually more of the problem. A delicious and classic method to use up the strawberries and rhubarb is by making some jam. But like many of us who have busy lives, making jam the old-fashioned way is usually too time consuming. Hence, my version here is quick and easy, and a take on the many chia jams that abound. It is very quick to put together–all done under 20 minutes.
Fresh rhubarb is a vegetable that I did not grow up with, but one that I was always curious about. Growing my own now, I find that early summer traditions have us making all sort of rhubarb recipes.
Fresh local strawberries
My childhood memories were populated with fresh strawberries. Mom grew them in the backyard garden, and then several weekend visits to pick-you-own strawberry farms had us consuming tons of fresh strawberries. My mom would freeze some, make strawberry flans, and make a ton of strawberry jam that carried us through the year, until the following summer harvest arrived.
No matter how much time you have on you hands, this vegan rhubarb strawberry chia jam is sure to please everyone. The tartness of the rhubarb is a fresh change from the typical berry jam. Enjoy!
Recipe
AuthorThe Hearty BakerDifficultyBeginner
Place the rhubarb, strawberries, and maple syrup in a medium saucepan over medium heat. Stir frequently once it starts to simmer. Cook for 5-10 minutes until the fruit is softened.
Add the chia seeds to the mixture, and continue cooking over low heat until thickened to your desire. It does continue to thicken once removed from heat. I like to cook for no more than 10 minutes. Remove from heat.
Add the lemon juice and vanilla.
Place in a jar or glass container. Store in fridge once cooled. Will keep up to two weeks in refrigerator.
Ingredients
Directions
Place the rhubarb, strawberries, and maple syrup in a medium saucepan over medium heat. Stir frequently once it starts to simmer. Cook for 5-10 minutes until the fruit is softened.
Add the chia seeds to the mixture, and continue cooking over low heat until thickened to your desire. It does continue to thicken once removed from heat. I like to cook for no more than 10 minutes. Remove from heat.
Add the lemon juice and vanilla.
Place in a jar or glass container. Store in fridge once cooled. Will keep up to two weeks in refrigerator.