3 stalks rhubarb (roughly 3-5 cups chopped)
4 tbls water
2-4 tabls maple syrup
1 tbls lemon juice
2 tbls chia seeds
Optional: 1/2 jalapeno
Dice the rhubarb stalks into 1-inch pieces. Place in small soup-like pot with the water and maple syrup. Start with 2 tbls of maple syrup first, you can always add a bit more if you prefer a sweeter jam.
Add the jalapeno if using (just slice the jalapeno in half and add to the pot)
Cover and simmer 10 minutes to break down the rhubarb. Stir in the lemon juice and chia seeds. Remove from heat and let cool. Remove jalapeno if using.
The jam will thicken as it cools. If you jam is a little loose, add another sprinkling of chia seeds.
Store in the refrigerator.
No messing with pectin. Chia seeds help create a 10 minute jam.