Rhubarb. Love it or hate it? I never thought I liked it, until I started to harvest it myself and experimented with different ways to eat it. I assumed to eat rhubarb you had to cut a stalk from the back yard, sprinkle sugar on it and eat it. Don't say you don't know someone who does that!
Our house had three big rhubarb plants when we moved in. They still produce each year, even though we've transplanted them several times. I'm usually able to harvest them the first time of the year by Father's Day, which is great since my father just loves a homemade Strawberry Rhubarb Pie. I don't find any fresh rhubarb usually in store yet by then so it's great that it grows early on. If I harvest it in June like that, I can usually get it to grow and get one more batch of it in August. This is when I usually harvest it for Jam. This recipe is not for canning as it doesn't have all the preservatives in it, but that's not necessarily a bad thing - it doesn't last long before it's eaten all up.
When I began harvesting these plants myself, I looked high and low for recipes that weren't loaded with sugar, because guess what most jams and jellies are full of? Yup, sugar. I had to make a few adjustments but found this recipe to be perfect. Clean ingredients. Delicious.
Rhubarb is one of the easiest things to harvest because you aren't out there digging in the dirt. I take my kitchen scissors out and simply cut the stalks that are big enough at the base, then again below the leaves. (Did you know Rhubarb leaves are poisonous?) That's it. Your outdoor time is done! Bring those stalks in and wash them!
As you'll see below, this recipe is pretty straight forward and easy to make with minimal effort. You'll be enjoying your jam in no time.
STRAWBERRY RHUBARB CHIA JAM
Ingredients:
3 stalks rhubarb, diced (about 2 cups)
2 cups strawberries, washed and hulled
1/2 cup pure honey
1 tbsp. lemon juice (fresh or bottled)
3 tbsp. chia seeds
Directions:
Harvest your rhubarb by cutting it off at the stem and below the leaves. Wash each of the stalks thoroughly scrubbing with your hands.
Heat a medium sized saucepan over medium heat. Add the cut rhubarb, diced strawberries and the honey to the pan. Cover until the mixture reaches a light boil, stirring often.
Once boiling, lower the heat to low and cook for 15 minutes, continuing to stir often.
The strawberries and rhubarb will soften as they cook. You can continue to stir them or use a potato masher to crush them into smaller pieces.
After about 15 minutes, remove the pan from the heat. As the mixture begins to cool, the liquid will thicken. Once cool, pour into mason jars or another container for storage.
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