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Strawberry-Ginger-Chia Jam

Photo: Jennifer Causey Styling: Claire Spollen

Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield

Makes: 2 1/2 cups (serving size: 2 tbsp.)

Canning and preserving fruit-filled chia jam is super easy. Strawberries, rhubarb, and ginger pack serious flavor with minimal effort. Once prepared, serve immediately, or cover and refrigerate for up to 2 weeks.

Ingredients

  • 3 cups sliced fresh strawberries
  • 1 cup sliced rhubarb stalks, thawed if frozen
  • 1/4 cup chia seeds
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tablespoon grated fresh ginger
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 32
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 16 mg
  • calcium 23 mg

How to Make It

  1. Stir together all ingredients in a medium saucepan. Cook over medium heat, stirring often and breaking fruit into smaller pieces, until juices have released and mixture is a jamlike consistency, about 10 minutes. Remove from heat and let cool completely, about 1 hour. Spoon mixture into jars or a bowl. Serve immediately, or cover and refrigerate for up to 2 weeks.