I think I’m right in saying, that it’s currently rhubarb season at the moment? It’s not something that I’ve ever been a huge fan of myself, but my parents used to love the stuff (probably still do!) and even grew some in our garden at one point- I wonder if it’s still there actually. I didn’t really appreciate the different herbs and fresh produce that they grew in the garden at the time, but now a herb garden on my little balcony would be SO ideal! I’m forever buying those little basil plants and packets of coriander, that seem to last a couple of days before becoming incredibly wilted. Gardening is really not one of my strong points to say the least!
I’d never tried rhubarb jam previously to making this recipe as it happens and it’s not something that you typically see in the supermarkets I don’t think? I’ve only really ever had rhubarb stewed before and was unaware of just how much you can actually do with the stuff! This jam is the perfect balance of sweet and tangy flavours and is really quick and easy to make any home- you’ll never want to buy store bought jams again! The secret to creating that thick, gelatinous texture and transforming the mixture from a fruit compote, to a jam is by adding chia seeds! These are pretty much a staple ingredient in my cupboard and have been for the past couple of years. They’re great for adding to porridge, smoothies and making chia seed puddings and are a source of plant based healthy fats and fibre. I first got into the whole chia seed vibe after trying those little Chia Pod chia puddings back in the day and have been eating them ever since! Making my own chia jams is definitely one of my favourite uses. They taste so much fresher than regular jams and you can get creative and customise the flavours to whatever you’re fancying! They also taste great with pretty much everything.. well, mainly sweet stuff that is, but still, they’re very versatile. I love to combine them with some PB on toast for a classic PB & J.. or add a generous dollop to my porridge or smoothie bowls. Jam on porridge really is a game changer BTW.. I would highly recommend giving that one a go! They’re also great to add to desserts like scones, cupcakes, pancakes, chocolates, biscuits.. I really could go on! Oh.. another great thing about making your own jams at home is reducing the sugar content. Like I always say, when making your own recipes at home, you’re completely in control of what’s going in there and can tailor everything to suit you. Lots of store bought jams and spreads are packed with sugars, which is probably not the healthiest option when it comes to breakfast foods. Obviously, natural sugar is still sugar at the end of the day, but here you can add as much or as little syrup as you desire, it’s completely down to you. If you want to minimise the added sugars in your jam, then opt for sweeter fruits and add those in instead.
Something else that’s a little more extra special about this particular jam is the addition of the lingonberries! I’ve actually used a freeze dried berry powder here, which is made from wild grown berries from Arctic Power Berries. I love this brand and their products for so many reasons; the products are beautiful, delicious, packed with nutrients and so easy to add into your dishes. As the berries are wild grown and Arctic, they’re free from any additives or preservatives and these particular powders are completely raw. Berries offer so many amazing nutrients and are a great source of vitamins and fibre. Adding some of these berry powders into my meals is such an easy way to boost my vitamin intake and get an extra portion of berries into my day.
Rhubarb & Lingonberry Chia Jam
- 1 cup chopped rhubarb
- 5 tbsp rice syrup
- 2 Tsp Arctic Berries Lingonberry Powder
- 4 tbsp chia seeds
- Place the rhubarb in a saucepan with a splash of water and simmer over a low heat to stew and break down the fruit.
- Stir in the syrup and chia seeds and remove from the heat to allow to thicken. Finally, mix in the berry powder and once the jam has cooled, transfer this into an airtight jar and keep in the fridge.
- Serve on porridge, toast, with yoghurt or however else you fancy.