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.
More Chia Seed Recipes:
- Coconut Lemon Chia Matcha Pudding
- Chia Seed Pudding
- Hot Pink Chia Berry Smoothie
- Chocolate Almond Chia Seed Smoothie
- Coconut Triple Chocolate Oatmeal with Chia Power Crunch Clusters
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!
- 3 cups chopped rhubarb
- 3 cups chopped strawberries, packed
- 1/2 cup honey
- 1/4 cup chia seeds
- 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.