One of my favorite spring ingredients is rhubarb. On its own, the faint tart flavor of rhubarb is rather unremarkable. But throw rhubarb into a dessert, and it will add a lovely brightness to the dish. For whatever reason, in the U.S., rhubarb is most commonly paired with strawberries. In the U.K., I’ve noticed, it’s rhubarb and ginger. I suddenly realized this when I watched an episode of the Great British Bake Off, where nearly 4 contestants were making something with rhubarb and ginger. Well, I decided to meld together the best of both worlds by adding strawberries, rhubarb and ginger into this jam. I like making chia seed jams because the chia seeds act as a natural thickener. You won’t need to use as much sugar to thicken the jam!
MASTER MY MISTAKES / COOKING NOTES
Stir frequently: Once the jam starts boiling, you’ll want to stir the fruit every few minutes to prevent it from burning. I got sucked into checking e-mails while cooking the jam and nearly burned a batch!Size of the fruit: I like chunks of fruit in my jam, so I kept them pretty big. Feel free to dice the strawberries and rhubarb into small pieces if you want a smoother jam. Because I used minced ginger, I occasionally get small bits of ginger in my jam, which I like. If you don’t like bits of ginger, grate the ginger instead.
