Local rhubarb is in season and available in many local markets. I love the tart, bright flavor and pairing it with sweet berries and some
dates for a little sweetening is the perfect balance. This stove top jam comes together quickly using chia seeds to thicken it. This batch makes enough for 1 container to keep and 1 to share and who doesn’t love a homemade edible gift.
Raspberry Rhubarb Jam
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 cups
Ingredients
- 1 cup rhubarb trim off ends and peel skin, chopped into small pieces
- 2 cups raspberries frozen work great
- 3 tablespoons chia seeds, white
- 1/3 cup dates, pitted chopped
- 1 tablespoon orange, zest
- 1/2 cup orange juice, fresh
- 1/2 teaspoon Cinnamon, ground
- 1/2 teaspoon cardamon powder
- pinch natural salt
Instructions
-
In a medium sized sauce pan combine rhubarb, raspberries, dates, orange zest, orange juice, cinnamon, cardamon and salt. Bring to a boil, turn down to a simmer and cover. Cook rhubarb for 10-12 minutes until soften. Use a potato masher or immersion blender to mash ingredients, (this should be easy to do & its okay to have pieces) Sprinkle chia seeds over top, stir to combine and cook for an additional 5 minutes. Chia seeds will soften and thicken jam. Taste and add any additional spices as desired. If jam is too thick add a splash or more of water to thin.
Recipe Notes
It is important that the dates are soft for this recipe. If they are very dry, remove pits and soak in warm water for 10 -15 minutes until softened, drain and then add to recipe.