Strawberry-Rhubarb Jam

Good morning!

I have an abundance of rhubarb in the garden now so I thought

it would be great idea to make some refrigerator jam.

This jam does not require you to boil jars as most

traditional canning methods do.

You can make this jam and put into your favorite container

and it will last up to 3-4 weeks in the frig.

Also, this recipe yeilds just 16 oz of jam

so you may want to double it as I did.

The recipe just has a few ingredients

Strawberries -12 oz

Rhubarb - 6 oz

Orange juice - 1/4 c

Maple Syrup - 1/3 c

Ginger - (fresh) 1 T

Chia seeds - 1 1/2 T

Start by cutting up your fruit into small size pieces.

I prefer to not have chunky jam, so if you prefer your jam

with fruit chunks then chop larger pieces.

Put fruit, juice, maple syrup and ginger into pan and

bring to a boil on med heat.  Let cook stirring regularly.

Once cooked down, remove from heat and add your chia

seeds.  Return to low heat for 5 mins.  The chia seeds will

thicken your jam.  Once it thickens after 5 mins remove

from heat let cool and spoon into your container.

That's it!!!

How easy is that!!!

Here it is all jar and ready to devour!

So delish!!!!

I hope you try this recipe, as you can see there is 

no sugar involved, but your maple syrup will give

it that sweet you need to cut the heavy rhubarb bitterness

as well as the ginger giving it a pop!

Grab some toast.......