Recipes

Rhubarb, strawberry, chia jam

Rhubarb is one of my favourite fruits…well that is if it is considered a fruit (there is some debate!). It is pretty sour though so this recipe does call for a bit of added sweetness, but only just enough to make it the nice kind of sour πŸ™‚ Also I added some chia to thicken the jam and more importantly to add a healthy amount of poly-unsaturated fats, including ALA, which is a form of omega-3 fatty acid. You may have heard that chia is high in omega-3 but there are different types. ALA is important for our body to function but the really crucial omega-3 fatty acids everyone goes on about are DHA and EPA which are commonly found in oily fish and certain seaweeds… 30% of the brain is DHA! Only a small proportion of ALA can be converted to EPA and in turn DHA…but any way sorry for my ramble. All that matters is this jam is extra tasty, has a does of healthy fats and magnesium, and is a lot healthier for you than your sugar loaded supermarket bought stuff!

(Serves 12, with 50g = portion)

  • 375g Rhubarb cut into 2cm chunks
  • 250g Strawberries cut in half (or quarters if big)
  • 30g Chia seeds
  • 3tbsp. Honey/Agave/Maple syrup
  1. In a medium sized pan over a low heat add the rhubarb and strawberries

Rhubarb strawberry chia jam (2)

  1. Place a lid on the pan and let the fruit stew down for about 10 minutes, till soft
  2. Add the honey (to taste, my measurement is just a rough guide as it will depend on your fruit)
  3. Take the pan of the heat, stir in the chia seeds, and allow the jam to sit for 15 minutes
  4. After 15 minutes your jam should have thickened
  5. You can store the jam in a sterilised jar for up to about two weeks (if it lasts that long!)

Rhubarb strawberry chia jam (1)

Perfect on top of porridge, spread on brown toast, mixed with plain yoghurt…

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