No cook all natural strawberry rhubarb chia jam
How great is it when something is ridiculously easy, takes virtually no time, and lends you a sense of innovation and accomplishment? Even when it wasn’t your own idea. That’s how I feel about this refrigerator jam.
I saw this picture posted by a Facebook group, “Canning, Preserving, and Dehydrating Food”, and knew I had to try it, even if it looked a little too good to be true. (It’s not, by the way…in case that isn’t clear.) A carton of organic strawberries, rhubarb from Jen, two tablespoons each of raw honey and chia seeds, a blender/food processor and you’re good to go. Wallah. Magic.
Even immediately after processing, well before the chia seeds had time to gel, I was a little gooey over this recipe, so simple it’s kind of a throwback to “magic potion” days. As a simple sauce it was already good. Plus, you don’t need pectin, you could probably leave out or adjust the honey if you’re so inclined (though I wouldn’t recommend changing, unless you want to add a little more), and it really only costs you 5 minutes and maybe $2.50 in ingredients. Your yield is essentially a full jam jar’s worth.
It’s a simple sort of thrill. Definitely more cuteness than splendor or sophistication about it. But, it’s the stuff of smiles.
Strawberry rhubarb chia no-cook jam
- 1 1/3 cup strawberries
- 2/3 cup rhubarb
- 2 T raw honey (or to taste)
- 2 T chia seeds
1. Process all ingredients in a blender or food processor and refrigerate overnight. The chia seeds will gel, thickening the fruit puree.
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