Yield: About 2 1/2 cups
8 oz. rhubarb, halved lengthwise, sliced
16 oz. strawberries, hulled, halved (quartered if large)
1/4 cup coconut sugar
2 Tbsp. maple syrup
Pinch of fine sea salt
3 Tbsp. chia seeds
1 Tbsp. fresh orange juice
1/2 tsp. vanilla extract
1. In a medium saucepan, combine rhubarb, strawberries, coconut sugar, maple syrup and salt. Cover, turn heat to medium and bring mixture to a simmer, stirring occasionally. Simmer for about 4 to 5 minutes, or until fruit is very tender and has released its juices. Mash fruit with a fork until chunky.
2. Uncover pan, stir in chia seeds and orange juice, reduce heat to medium-low and cook, stirring occasionally, until thickened and most of chunks have disappeared, 25 to 30 minutes. Remove from heat and stir in vanilla. (Jam will firm up as it cools, so don't worry if it seems runny.) When cool, transfer to jars, cover and refrigerate.