Well hello! I received several requests for this rhubarb jam recipe after you all saw it over and over again in my “life of a vegetarian” post. I made another batch as the sun went down yesterday so I could share the recipe with you this morning. I finally captured a bunny and a couple of squirrels outside my window in the process—proof that I really do live in Bunnyville.
Sometimes I judge recipes too quickly, as was the case with this rhubarb jam. It’s lovely, pink, sweet-and-sour goodness. You can spread it on toast or swirl it into yogurt or oatmeal. I based this jam off of my strawberry chia jam recipe. Chia jams are really easy to make. They’re made of fruit, mostly, and naturally sweetened with honey, so they’re healthy, too. The chia seeds are rich in Omega-3s and help the mixture thicken into a nice, jammy consistency. I’m going to keep this post short because it’s a beautiful day and I want to get out and enjoy it. I hope you’ll get a chance to try rhubarb chia jam before rhubarb season is over!
