Strawberry Rhubarb Jam
Dr. Amy Sapola
2 cups rhubarb in ½-inch lengths
⅓ cup honey or more to taste
3 cups stemmed, quartered strawberries or halved if small
- 1 tablespoon chia seed more if you want a firmer set
Combine the rhubarb and honey in a medium saucepan. Place over medium heat and bring to a simmer. Reduce the heat to low and simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally.
Stir in the strawberries and simmer until the jam is reduced by about a third, 10 - 15 minutes. The berries should be very soft and falling apart but not completely disintegrated; I like them to hold a bit of a shape in the finished jam.
Stir in the chia seeds and cook 1 minute more. Remove from the heat. Transfer the jam into jars and chill until set.