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This strawberry rhubarb chia jam is easy-to-make and bursting with juicy fruit flavor. It's naturally sweetened with honey and perfect for stirring into yogurt, porridge, or even on ice cream. It's a quick jam so there's no canning involved, and it takes just four ingredients to make!
Forget the thermometers and sterilizing equipment, this is a fool-proof strawberry rhubarb quick jam recipe that anyone can make. It's full of fresh fruit and naturally sweetened for a healthier homemade jam you can spread on everything.
Because this chia jam recipe doesn't contain pectin, it will be a little looser than conventional store-bought jams. All the better (in our opinion) for stirring into breakfasts and desserts, or spreading on your favorite toast.
It also makes a wonderful gift. Package it in a jar, tie some twine or a bow around it, and give it away to family, friends, co-workers, teachers, or anyone who deserves a sweet treat!
How to make strawberry rhubarb chia jam
It's easy to make this homemade strawberry chia jam without pectin by following a few simple steps:
- Start by adding the rhubarb, strawberries, and honey to a medium-sized pot. Bring it to a boil then lower it to simmer. Mash the fruit with a fork as it softens.
- When it begins to resemble a sauce, add the chia seeds, reduce the heat, and simmer for 20 minutes.
- Allow it to cool before transferring it to containers. That's it!
How to can jam
There are many ways to can jam and some processes go into great detail. Here are the basic steps for canning quick jam (like this chia jam) to extend its shelf life:
- When the jam is cool, transfer it into sterilized canning jars.
- Place the lids on the top and screw on the bands.
- Carefully place the jars in boiling water for about 10 minutes.
- Remove the jars and listen for the “pop” sound to ensure jar lids have been properly sealed.
- If you don't hear the pop, they likely haven't sealed properly so store it in the fridge and consume it within 3-4 weeks.
- Label your jar and store it in a cool, dry place for up to a year.
Ideas for serving strawberry rhubarb chia jam
Stir this jam into anything you can get your hands on like yogurt, our homemade coconut yogurt, porridge, overnight oats, even vanilla ice cream. Swirl it into muffin or pancake batter, or make little hand pies with it.
How long does chia jam last?
Because this jam isn't canned, it needs to be stored in the fridge or freezer in an air-tight container. It will last up to 2 weeks in the fridge, or three months in the freezer. If freezing, be sure to leave at least ½ inch free space for expansion.
Can I use sugar instead of honey?
Yes, but generally you'll need more sugar than honey so you'll have to taste and adjust the sweetness to your liking.
Can I use other berries?
Sure! You can use other berries or even omit the rhubarb. Keep in mind that you may want to reduce the amount of honey if you use other berries or skip the rhubarb.
- 3 cups chopped rhubarb
- 3 cups chopped strawberries (packed)
- ½ cup honey
- ¼ cup chia seeds
- Put the rhubarb, strawberries, and honey into a medium-sized pot over medium-high heat and bring it to a boil. Reduce the heat to medium and let it simmer uncovered for 5 minutes, or until the strawberries and rhubarb begin to break down. Help break up the chunks by mashing them with a fork or potato masher.3 cups chopped rhubarb, 3 cups chopped strawberries, ½ cup honey
- Once the strawberries and rhubarb have broken down and are sauce-like, add the chia seeds to the pot. Reduce the heat to low and, stirring occasionally, cook the chia jam uncovered for 20 minutes. Prop the lid on halfway if splatters too much.¼ cup chia seeds
- Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.