Thursday, July 3, 2014



This recipe idea came from My first use of Chia seeds.  Google them to see all the benefits of adding them to your diet.

I havent been doing a lot of outdoor cooking lately but when I saw this just had to try it to take on a trip.  Would be great on scones with a dollop of cream.  We are not big jam eaters and it could be halved or other berries used.

Strawberry-Rhubarb Jam - No cooking required 
Carolyns Outdoor Cooking - makes approx. 2 cups. 

1 + 1/3 cup strawberries - raw -
1 Large punnet made up this quantity
2/3 cup rhubarb - raw
2 Tablespoons honey (or to taste)
2 Tablespoons chia seeds - I used the black ones.

Process all ingredients in a blender, transfer to jars and refrigerate overnight.  The chia seeds will gel, thickening the fruit puree.  No need to cook the fruit.

Add additional diced fruit if you like it chunky.  Can be frozen.

I had mine for breakfast on a crumpet.  

1 comment:

  1. Amazing blog and very interesting stuff you got here! I definitely learned a lot from reading through some of your earlier posts as well and decided to drop a comment on this one!