Rhubarb Chia Jam

Ingredients

• 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
• 3 tablespoons honey, maple syrup or agave nectar
• 2 tablespoons chia seeds
• 1 tablespoon fresh lemon juice or orange juice

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the chopped rhubarb in a medium saucepan with the honey, maple syrup or agave nectar, and the lemon or orange juice.

2. Cook over medium heat, stirring often, until the rhubarb breaks down into a soft, saucy mixture, about 15 minutes.

3. Mash the rhubarb with a potato masher or the back of a spoon, leaving some small pieces for texture.

4. Stir in the chia seeds and cook 2 more minutes, stirring constantly, until the mixture thickens slightly.

5. Remove from the heat and let cool for about 10 minutes; it will thicken further as it cools.

6. Spoon the jam into a clean jar, cover, and refrigerate until fully set, at least 1 hour.