BERRY RHUBARB CHIA JAM
SERVES 2 CUPS (560G)
1 cup (140 g) blueberries
1 cup (155 g) chopped strawberries
1 cup (120 g) chopped rhubarb
1/2 cup (115 ml) water
1 tbsp. (15 ml) maple syrup
1/4 cup (40 g) chia seeds
NUTRITIONAL VALUES
Calories: 201kcal
Fat: 6.8g (0.7g S.Fat)
Carbs: 33.9g
Protein: 4.9g
Sugar: 17.4g
Sodium: 10mg
METHOD
In a saucepan, combine the blueberries, strawberries, rhubarb, water, and maple syrup.
Bring the water to a boil over medium heat. Reduce the heat to medium-low and cook for 10 minutes, stirring gently every now and then. Stir in the chia seeds and set aside for 5 to 10 minutes, or until they soften.
Refrigerate in a tightly sealed jar or container for up to 2 weeks.
Bring the water to a boil over medium heat. Reduce the heat to medium-low and cook for 10 minutes, stirring gently every now and then. Stir in the chia seeds and set aside for 5 to 10 minutes, or until they soften.
Refrigerate in a tightly sealed jar or container for up to 2 weeks.
