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.
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
How to Make It
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.