You may find this surprising, but I only started eating and liking rhubarb about 2 months ago. My dad has been growing rhubarb for years, but I would never touch it. It think it might be because it resembles spinach too much!

I decided to make this jam to fill some pop tarts, and it evolved from a rhubarb jam to a rhubarb - strawberry - apple jam because we had heaps of strawberries and apples in the fridge that needed to be used up! It results in a not too sweet jam that is perfect to eat on its own or fill pop tarts with!

Prep: 15 minutes, cooking: 15 minutes, soaking: 1 hour. Total time: 1 hour 30 minutes.

Makes around 2 ball jars worth of jam, approx 1000ml.

You will need:

2 apples, peeled, cored and chopped
320 grams of rhubarb, washed and chopped
330 grams of strawberries, chopped
1 tbsp lemon juice
1/4 cup coconut sugar
1/4 cup water
1/4 cup chia seeds

Method:

1. Mix apple, rhubarb, strawberry, lemon juice, coconut sugar and water in a saucepan. Have on medium heat and let simmer for around 15-20 minutes until cooked and the rhubarb has started to dissolve a bit.
2. Add mix to a food processor/blender and puree the mix.
3. Pour mix into a large bowl, add chia seeds and stir in well. Let sit for 30 minutes to an hour until a jam is formed.