Rhubarb Chia Seeds Jam
750 g/ 26.5 oz rhubarb, weighed after peeling
6 tablespoons agave syrup (more or less to taste)
3 tablespoons chia seeds
juice from ½ orange
Clean and peel the rhubarb, then weigh the 750 g. Chop the rhubarb and place into a small saucepan together with the agave syrup. Bring to a boil and cook over medium heat, stirring, until the rhubarb is soft and almost submerged in liquid, about 10 minutes.
Add the chia seeds, lower the heat and continue cooking for about 25 minutes, stirring very often. Remove from heat, add the orange juice and let cool. Transfer into small jars, cover and keep in the fridge.
It will keep about 1 to 2 weeks.