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.

Robin Bashinsky
Recipe by Health May 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
Makes: 2 1/2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

32 calories; fat 1g; saturated fatg; mono fatg; poly fatg; protein 1g; carbohydrates 7g; fiber 1g; cholesterolmg; ironmg; sodium 16mg; calcium 23mg.