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!

If you love strawberries, also try our strawberry banana bread, strawberry spinach salad, or strawberry basil mojito.

Strawberry Rhubarb Chia Jam in jars

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 that deserves a sweet treat!

Strawberry Rhubarb Chia Jam in jars

Ingredients

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:

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:

  1. 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.
  2. When it begins to resemble a sauce, add the chia seeds, reduce the heat, and simmer for 20 minutes.
  3. Allow it to cool before transferring it to containers. That's it!

Full recipe instructions are in the recipe card below.

a knife scooping some chia jam out of a jar

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.

Chia Jam: Frequently Asked Questions

How long does chia jam last?

Because this jam isn't canned, it needs to be store 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.

Ideas for serving strawberry rhubarb chia jam

Stir this jam into anything you can get your hands on like 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.

Strawberry Rhubarb Chia Jam in jars

Favorite jam recipes

Strawberry Rhubarb Chia Jam in jars

Rhubarb Strawberry Chia Jam

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!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (8 ratings)
Print Recipe Rate Recipe Pin 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
    image for recipe instruction
  • 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
    image for recipe instruction
  • Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.
    image for recipe instruction
Serving: 2 tablespoons, Calories: 29kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 1mg, Potassium: 62mg, Fiber: 1g, Sugar: 5g, Vitamin A: 14IU, Vitamin C: 9mg, Calcium: 21mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.