Rhubarb Strawberry Chia Jam
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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 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 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!
Ingredients needed
You only need four ingredients for this quick jam recipe. Here’s what you’ll need to make this strawberry rhubarb jam with chia seeds:
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- Rhubarb
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- Strawberries
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- Honey
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- Chia seeds
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.
It also tastes great with a smear or our homemade butter on sourdough toast or our whole wheat Irish soda bread, in peanut butter sandwiches, or on fresh scones or biscuits.
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.
Rhubarb Strawberry Chia Jam Recipe
Ingredients
- 3 cups chopped rhubarb
- 3 cups chopped strawberries (packed)
- ½ cup honey
- ¼ cup chia seeds
Instructions
- 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.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
The Chia does alter the strawberry/rhubarb flavour somewhat. However the result is an absolutely wonderful flavour. I have used the jam on ice cream, yogurt, toast, pancakes, waffles, and will shortly try out a new twist for German strudel. There is no doubt that they will also be delicious.
I tripled the recipe and instead of 1 1/2 cups of honey I added 1/2 cup honey plus 4 packets of powdered Stevia. For me that made the perfect sweetness.
I have portioned and frozen the jam using large cube ice cube trays.
Thank-you for the recipe.
Brian
Hi Brian,
Thank you so much for your thoughtful and detailed comment! I’m really glad to hear you enjoyed the flavor—even with the chia adding its own little twist—and I *love* all the creative ways you’ve been using the jam. That strudel idea sounds especially amazing!
I really appreciate you sharing your diabetic-friendly adjustments, too. It’s so helpful for others looking to reduce sugar, and your version sounds like a smart and tasty alternative. Also, freezing in ice cube trays is genius—so convenient!
Thanks again for making the recipe and taking the time to write. Happy strudel baking! 😊
Kristen
This recipe was wonderful & kid approved:) Thank you.
Thanks, Robin!
I made the recipe per instructions. Turned out amazing. It firmed up nicely after refrigerated. My rhubarb and strawberries were very red and the color is also beautiful. Thanks for the recipe
Can this be water processed and stored on the shelf?
Yes!
Can you freeze the rhubarb strawberry chia jam?
Yes! This jam freezes well.
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.)
I tried grinding the chia seeds and found the flavor was very flat. Since others found this to be a good recipe, I think the grinding caused this (Luckily, I only made a half a batch).
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!