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This delicious Rhubarb Strawberry Chia Jam is made without any refined sweeteners. Thickened with chia seeds and ringing it at only 15 calories per tablespoons, you can spread it thick toast, dollop it high on yogurt and ice cream, or even by the spoonful. It's super easy to make so you can always have a batch on hand! | theendlessmeal.com

Rhubarb Strawberry Chia Jam

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 4 cups 1x
  • Category: Dessert
  • Cuisine: American

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!


Scale

Ingredients

  • 3 cups chopped rhubarb
  • 3 cups chopped strawberries, packed
  • 1/2 cup honey
  • 1/4 cup chia seeds

Instructions

  1. 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.
  2. 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.
  3. Let the chia jam cool slightly before pouring it into clean containers. The jam will last up to 2 weeks in your fridge.

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