Home-made chia jam. Photo: Simon O'Dwyer
1 cup rhubarb chopped into 1cm pieces
1 1/2 cups apple roughly chopped into 2cm cubes
1 teaspoon chia seeds
Place rhubarb and apple in a saucepan and cover with water.
Bring to a boil then reduce to a gentle simmer, leave to cook, partially covered for 40 minutes or until the fruit becomes soft.
Once cooked, stir through the chia seeds and honey to taste. The jam needs to be kept in the refrigerator to prevent spoilage.
Eat within 1 week.
* Eat with Arabella Forge's grain-free bread (recipe here)
- Main Ingredients - Apple