Cut off the top and bottom parts of the rhubarb stalk. Dice the rhubarb into 1/2 inch cubes. If the outer layer is too tough, you can peel that off and discard it.
Use a large frying pan over medium heat, add all of the ingredients.
Cook it until it starts to steam and then reduce the heat to a simmer.
Stir the rhubarb to combine all the ingredients.
After about 10 minutes the rhubarb will start to soften. You should be tender enough to smash with with a fork.
Take a small spoonful and cool it down. Taste a small amount of the sauce to make sure it is at the sweetness you prefer. Be careful because it's really hot!
Add more sweetener if needed. Using a spoon mix the sweetener in until it's fully incorporated.
You can use a potato masher to soften the rhubarb for a smoother texture. If you prefer an extra smooth jam with chunks of chia seed, I would add the rhubard jam to the blender before adding the chia seeds.
Blend the rhubarb jam on high for 30 seconds.
After the rhubarb mixture has blended, add the chia seeds.
Pour the rhubarb chia jam into mason jars. Leave the jars uncovered until it fully cools. This Rhubarb Chia Seed jam will thicken as it cools.
Add the lids to the mason jars and store the rhubarb chia seeds jam in the refrigerator for up to two weeks! The lemon juice in this recipe helps keep it fresh longer.
Notes
Makes 2 - 8 oz jars of jamSweetness in this recipe will depend on your taste buds and the tartness of the rhubard.
1/2 cup allulose = tart
3/4 cup allulose = semi sweet
1 cup allulose = sweet
Feel free to use any keto sweetener you want but be sure to taste the sweetness and start off adding a lower amount till you get to the sweetness you enjoy.