Gut-friendly Strawberry Rhubarb Chia Jam

340g fresh rhubarb, cut into cubes
340g strawberries, chopped
130g maple syrup
3 tablespoons RAW Black Chia Seeds
1 tbsp lemon juice

1. In a saucepan, add the rhubarb, strawberries and maple syrup, and bring to a simmer for 5 minutes over a medium heat, stirring frequently.
2. After 5 minutes, lightly mash the strawberries and rhubarb with a fork so the juices can be released.
3. Add in the chia seeds and lemon juice and reduce the heat to medium-low. Continue stirring occasionally and leave to simmer for 30 minutes or until the mixture has thickened and no big fruit chunks are left.
4. Remove from the heat and leave to cool completely before transferring to clean jars and keep in the refrigerator for up to 2 weeks.