Rhubarb Jam

Reasons why I love summer: 1. The sun 2. Rhubarb is in season🎉 And what better way to eat it then in jam!!! I LOVE adding this to my yogurt or eating it as a topping for pancakes👌🏽
Rhubarb Jam🍓
1 1/2 cup strawberries, cut in half
3 stalks rhubarb, sliced
1/2 cup blueberries
3 dates, soaked in warm water for 1 hour
1/2 tbsp lemon juice
1 tsp cinnamon
3 tbsp chia seeds
1. In a medium sauce pan, add the rhubarb, strawberries, blueberries, dates and lemon juice
2. Cook on medium-low heat for about 10-15 minutes stirring occasionally. It should be a thicker mixture with some chunks
3. Add cinnamon and stir
4. Smash the chunks with either a potato masher or I just used a fork on the back of the wooden spoon
5. If you want this completely smooth, blend the mixture at this point
6. Add the chia seeds and stir
7. Pour into mason jars and let cool in the fridge

 

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