Mixed Berry-Rhubarb Chia Jam
Yield: About 3 cups
10 oz. rhubarb, trimmed, chopped
10 oz. mixed berries (frozen or fresh, such as strawberries, raspberries and blueberries)
Pinch of fine sea salt
2 tbsp orange juice
1/4 cup chia seeds
3 tbsp maple syrup or raw honey
Place rhubarb, berries, salt and juice in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture boils, reduce heat to low, cover and simmer until fruit is very soft, stirring occasionally, about 5 to 10 minutes. Mash fruit with a wooden spoon for chunky jam (for a smoother texture, blend in a blender and transfer to a bowl).
Stir in chia seeds and maple syrup until well combined; taste and add more sweetener, if needed. Let cool, then cover and refrigerate. Jam will thicken as it cools. Keep refrigerated for up to a week.