Chia jam

Arabella Forge
Home-made chia jam.
Home-made chia jam. Photo: Simon O'Dwyer

The paleolithic, or "paleo diet", is now taking centre stage in celebrity diets and fitness food culture.


1 cup rhubarb chopped into 1cm pieces

1 1/2 cups apple roughly chopped into 2cm cubes

1 teaspoon chia seeds

honey (optional)


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)