Rhubarb, blueberry & lemon verbena chia jam

Rhubarb, blueberry & lemon verbena chia jam

By
From
The Yoga Kitchen
Makes
800ml
Photographer
Lisa Cohen

You can buy liquorice powder from good health food stores and online. Feel free to use any berries or fruits to create this wonderful jam.

Ingredients

Quantity Ingredient
500g rhubarb, washed, trimmed and sliced into 2–3cm pieces
500g blueberries
2 tablespoons lemon juice, juiced
6 sprigs lemon verbena, or if fresh is unavailable use a lemon verbena tea bag
2-3 teaspoons raw liquorice powder
120g chia seeds

Method

  1. Place the rhubarb, blueberries, lemon juice and lemon verbena in a medium saucepan over a medium heat. Using a wooden spoon, slowly start to break the fruit down as it begins to soften. As soon as the fruit has broken down and is cooked, (after about 10–12 minutes) remove from the heat. Allow to cool for 15 minutes, then add the liquorice powder and whisk to combine. Taste and if you need a little more sweetness, add more liquorice powder.
  2. Add the chia seeds and thoroughly whisk again to combine, making sure the chia seeds have not clumped together anywhere in the saucepan. Allow the jam to stand until cold, while the chia seeds absorb the juices and thicken. Carefully pour the jam into clean screw-topped jars and store in the refrigerator for up to 2 weeks.
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