Rhubarb Strawberry Chia Jam
This delicious Rhubarb Strawberry Chia Jam is made without any refined sweeteners. Thickened with chia seeds and ringing in at only 15 calories per tablespoons, you can spread it on thick toast, dollop it high on yogurt and ice cream, or even eat it by the spoonful. It's super easy to make so you can always have a batch on hand!
So you know when you get caught ladling jam into your mouth by the spoonful? What, wait … that hasn't happened to you? Oh, just you wait.
This Rhubarb Strawberry Chia Jam you see here is the kind of thing that will turn your normally reasonable adult(ish) like self into a 5-year-old who sneaks spoonfuls of jam when nobody's looking.
Hint: when you get caught, pull out the yogurt and say you were going to dollop some on top but needed to taste test the jam first to make sure the flavors go together. You already know they do, but the cover will leave you sounding very refined. Or so I thought when I pulled that one out. He he he.
Today I wanted the mouth-puckering tartness of rhubarb to be offset by my the summery sweetness of fresh strawberries. I wanted something to spread on warm toast or dollop on thick plain yogurt. Today I wanted to pretend that summer had just begun.
I used chia seeds to thicken the jam instead of pectin, only because I didn't have any pectin on hand. Without pectin does it still qualify as a jam or should I be calling it something else, like a spread? Also, feel free to increase the amount of honey in the recipe based on your personal preference. I don't have much of a sweet tooth, so I always err on the side of less.
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More Chia Seed Recipes:
- Coconut Lemon Chia Matcha Pudding
- Pomegranate Chia Seed Pudding
- Hot Pink Chia Berry Smoothie
- Chocolate Almond Chia Seed Smoothie
- Coconut Triple Chocolate Oatmeal with Chia Power Crunch Clusters
- Peanut Butter Oatmeal with Berry Chia Jam
Rhubarb Strawberry Chia Jam
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Prep Time: 10 mins -
Cook Time: 35 mins
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Total Time: 45 mins
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Yield: 4 cups 1x
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Category: Dessert
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Cuisine: American
Prep Time:
Yield:
Category:
Cuisine:Description
This delicious Rhubarb Strawberry Chia Jam is made without any refined sweeteners. Chia seeds thicken the jam naturally and turn it into a tasty spread for toast, yogurt, ice cream, or even by the spoonful. It's super easy to make so you can always have a batch on hand!
Ingredients
- 3 cups chopped rhubarb
- 3 cups chopped strawberries, packed
- 1/2 cup honey
- 1/4 cup chia seeds
Instructions
- Add the rhubarb, strawberries, and honey to a medium-sized pot over high heat and bring it to a boil. Reduce the heat to medium and let it simmer 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.
- 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 for 30 minutes.
- Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.
Can you freeze the rhubarb strawberry chia jam?
I haven’t tried but I don’t see any reason it wouldn’t work. 🙂
HI, I was wondering if I could use ground chia seeds in place of the seeds?? Would I use the same amount??
I haven’t tried it but there’s no reason it shouldn’t work. I would start with half the amount though and add more if you want it thicker. (I have a feeling ground will thicken better than whole chia seeds.)
Kristen,
What is the shelf life of the jam for storage? I seen that you said 2 wks in the frig. Thank you
Do you mean if you kept it in your pantry? If you canned the jam, it would last for up to two years. Without properly canning it though, make sure to store it in your fridge right away.
Turned out perfectly! I can’t wait to put some on my morning oats 🙂 I didn’t wait to try it with toast and Nutella and I can say that it was an excellent decision. Thanks for the recipe!
★★★★★
I’m so happy to hear you like the recipe! I’m going to try it with Nutella next time I make this, too. That sounds so good!
Made your jam today! Absolutely delicious can’t wait for tomorrow to have it on buckwheat pancakes.
❤Susan
I bet it would be amazing on buckwheat pancakes. Yum!!
Wow this looks so delicious to add onto breakfast foods! Yum!!
It totally is! I’ve been spooning it onto my yogurt every morning!
Hi,
Do you cover the fruit with water and bring to a boil? If so, afterwards drain?
Thank you for the recipe. Sounds great and I intend to try it.
Nope! The liquid that is released from the fruit as it cooks is more than enough. Hope you love it as much as I do!
★★★★★
How long do you leave jars in the oven?
Then you add the hot mixture in the jars? Lids, the rings? And the jars will seal themselves?
Hey Sofie,
I left the jars in the oven for 20 minutes and them poured the hot jam into the hot jars. Just set the lids and rings on right away and they will seal themselves. Just make sure you check them after 24 hours and if any haven’t sealed then do the hot water bath method and boil the unsealed jars in a pot of boiling water. How long you boil the jars for will depend on your elevation but here at sea level it’s around 5 minutes. More time for higher elevation.
Hope this helps and definitely let me know if you have any other questions!
Hi! Can you elaborate more on this jar in the over business? I’m not a regular jam maker so i’m not familiar with the do’s and dont’s.
Thanks!!
Hey Tina,
The jars are put in the oven to sterilize them. People sometimes boil them in a large pot of water instead, but I find the oven method much easier. When I do it, I find it is easiest to put all the jars on a baking sheet. Make sure you put the jar into the oven when the oven is cold. Putting them into the oven when the oven is hot can cause them to break.
Once they’ve been in the oven for 20 mins they will be sterilized and you can use them to can the jam. If you’re still cooking the jam when the jars are done, just leave them in the oven until you are ready for them. Make sure the jam is hot when you pour it into the jars. Putting cool jam into hot jars can break the jars.
Also, when you seal the jars, don’t close the lids tightly. Once you hear the pop of the lids closing (which can take up to 24 hours) you can close the lid tighter if you’d like.
Let me know if you have any other questions!