Chop enough rhubarb into very small pieces to equal approximately 6 cups**
Place the rhubarb in a medium sized pot with the water and maple syrup. Bring liquid to a low simmer over medium heat and cook, stirring frequently, until rhubarb has softened and liquid starts to be absorbed, approximately 10 minutes.
Reduce heat to medium low and add the orange juice and zest and the chia seeds. Continue to cook, stirring frequently to prevent the bottom from scorching, until jam has thickened, approximately 15 minutes
Transfer jam to a clean canning jar and store in the refrigerator. Keeps well for up to two weeks.
Delicious served on toast, with oatmeal, ice cream, or mixed in a big bowl of yogurt.
I get really excited whenever I see rhubarb at the market and often buy up the whole lot. Unfortunately, that means I also forget to weigh how much rhubarb I'm buying. That said, if you don't have exactly 6 cups, no biggie.