Ingredients
1lbfresh rhubarb
3tbsphoney
2tbspchia seeds
1tbspfresh lemon juice
Preparation
Combine chopped rhubarb and sweetener in a small saucepan.
Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in the chia seeds.
Continue cooking, while stirring frequently and reducing heat as necessary to prevent scorching, for 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off the spoon.
Remove the pan from heat and stir in the lemon juice. Let the mixture cool, then cover and refrigerate.
