Blueberry Rhubarb Chia Seed Jam
I got the idea to combine Rhubarb with Blueberry from a pie recipe on Bon Appetit. I always combine rhubarb with strawberry so I was excited to try it with blueberry. It was AMAZING! Who knew? The addition of chia seeds in this jam helps to thicken it, but also adds fiber and protein which help to balance the sugar so that it does not affect your blood sugar and your metabolic health like regular jam. I love to use this to flavor my chia seed pudding. I also blend it into a perfect dessert sauce for ice cream or any chocolate cake! I had company over and used this as a sauce to complement my molten chocolate lava cake. It was over the top!
Ingredients:
1 lb. fresh/frozen rhubarb
1 lb. fresh/frozen blueberries
¼ cup maple syrup
¼ cup liquid allulose
Zest of one lemon
¼ cup lemon juice
1/3 cup chia seeds
Pinch of salt
Directions:
Combine chopped rhubarb and sweetener in a saucepan. Cook over medium heat, stirring frequently, until the rhubarb is mostly submerged in liquid, about 15 minutes.
Add blueberries, lemon juice and zest and cook for another 5 minutes. Once berries begin to burst, use a spoon to mash up about ½ of the blueberries to release their juices.
Increase heat to medium high and bring mixture to a boil. Once boiling, turn heat down to simmer. Continue to simmer, for about 10 minutes until beginning to thicken. Add chia seeds, stirring well and continue to simmer for another 1-2 minutes.
Remove jam from heat. Add pinch of salt. Stir and taste. Add additional sweetener if needed. Allow to cool for about 15 minutes before transferring to heat proof containers. I like to use 1 cup ball jars.
* You can also transform the jam into an amazing blueberry rhubarb dessert sauce by placing the contents of one of the jars into a blender with a couple tablespoons of warm water. Blend and adjust sweetness if necessary. I find that when blending the chia seeds, I usually need to add a bit more sweetener and another pinch of salt to brighten up the flavors.