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.