This is a nice refined-sugar-free jam, and although it doesn’t have anywhere near the shelf life of a traditional jam, it’s quick to make. For a completely raw alternative, use 500 g (1 lb 2 oz) of any fresh berry, for example raspberries, and in that case, no cooking is required.
Makes 3 x 200 g (7 oz) jars.
Ingredients 5
250 g rhubarb, washed and trimmed, cut into 2 cm (3/4 in) pieces
60 ml water
250 g strawberries, fresh, hulled
2 tbsp maple syrup
50 g chia seeds
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Method 4
Place the and in a saucepan and cook for 5 minutes over medium heat until the rhubarb is soft.
Blend with a hand-held blender or in a food processor until smooth. Add the and the and blend until smooth. Add the and mix by hand until just incorporated.
Spoon into clean jars and allow to set in the fridge for at least 4 hours.
Keeps for about 3 weeks in the fridge.
