This easy strawberry rhubarb chia jam is made with only 5 ingredients and sweetened with just honey and fruit! Spoon it over everything this season for a sweet, healthy taste of spring! (gluten-free, vegan option)
Most of the time I make my jam the traditional way with pectin and a little sugar, then can it to save for later. While I truly enjoy this process, sometimes I only have the time and energy to make a jar or two of jam, and no time for canning. The solution? Chia jam! It's the perfect method for a quick and easy springtime jam, like this strawberry rhubarb combination!
What Is Chia Jam?
Chia jam is a much easier way to make jam. It requires just a few simple ingredients, way less sugar, and less than an hour. While traditional jams use pectin or a long cooking time to form a gel, chia jam uses the mighty chia seed to thicken the sweet, fruity concoction. Chia seeds absorb liquid and swell up, leaving a lovely jam consistency without the use of pectin. They also add a nice dose of fiber and omega-3s for a little nutrition boost!
Why You'll Love This Strawberry Rhubarb Chia Jam
This delicious chia jam combines a beloved springtime flavor combination - strawberry and rhubarb - into a healthy, fiber-rich spread. Honey acts as a natural sweetener to balance the tart flavor of rhubarb, while lemon adds a nice brightness. It's so easy to make with just 5 simple ingredients and minimal equipment.
The Ingredients
- Rhubarb - Make sure you discard any leaves.
- Strawberries
- Honey - Use agave nectar or maple syrup for a vegan option.
- Lemon juice
- Chia seeds - They can be found in health food stores, and almost any grocery store in either the baking/spice aisle or the health section.
How To Make It
- Hull the strawberries and dice them and the rhubarb. Place them in a saucepan with the honey and bring to a simmer.
- Cover the pan and cook on low heat, stirring every few minutes, until the strawberries are softened, about 10-15 minutes.
- Use a potato masher or a fork to mash the strawberries and rhubarb until they're nice and broken up.
- Turn off the heat. Stir in the lemon juice and chia seeds. The mixture will thicken into a gel as it cools and the chia seeds absorb the liquid.
- You can pour into jars while the mixture is warm, or let it thicken before pouring into a storage container.
How To Use Strawberry Rhubarb Chia Jam
- Spread on your morning toast or an English muffin.
- Make a delicious grown-up PB&J.
- Swirl into yogurt or oatmeal.
- Warm up and drizzle on ice cream.
Chia Jam FAQ
Chia jam will last for up to a week stored in an airtight container in the refrigerator.
Yes! Let the jam set up before freezing in a freezer-safe jar for up to 3 months. Let it thaw in the refrigerator overnight before using.
I don't recommend canning chia jam since the amount of sugar isn't very high and I'm unsure of the acidity level with chia seeds. If you prefer to make a large batch, I recommend freezing extra jam (see above).
Absolutely! You can use frozen strawberries and/or rhubarb. Just add a few minutes to the cook time to allow the fruit to get nice and soft before mashing.
Did you make this recipe? Please leave a star rating in the comments!
PrintStrawberry Rhubarb Chia Jam
This easy strawberry rhubarb chia jam is made with only 5 ingredients and sweetened with just honey and fruit! Spoon it over everything this season for a sweet, healthy taste of spring! (gluten-free, vegan option)
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2 ½ cups 1x
- Category: spread
- Method: stovetop
- Cuisine: American
Ingredients
- 2 cups diced strawberries
- 1 ½ cups diced rhubarb (about 2 stalks)
- ⅓ cup honey (use maple syrup or agave nectar for vegan)
- 1 tbsp lemon juice
- 3 tbsp chia seeds
Instructions
- In a small saucepan, bring strawberries, rhubarb, and honey to a gentle simmer. Cook, covered, about 10-15 minutes, stirring frequently, until strawberries are soft.
- Mash strawberries with a fork or potato masher until broken up.
- Turn off heat. Add lemon juice and chia seeds and stir. The jam will thicken up as the seeds absorb the liquid and the mixture cools. You can either let it cool and thicken in the pan, or pour it into storage containers while it is still warm.
- Pour into a container with a lid and store in the refrigerator up to 1 week.
Notes
- Use agave nectar or maple syrup in place of honey for a completely vegan option.
- You can use frozen strawberries and/or rhubarb if you'd like. You may nee to add a few minutes to the cook time to allow for defrosting.
- Chia jam can be frozen. Thaw overnight in the refrigerator.
Keywords: strawberry rhubarb chia jam, chia jam with honey
Elaine says
I've made this now several times. I absolutely love this stuff. I've made it with strawberries, strawberries and peaches, and strawberries and blueberries. Can't go wrong with any of them. The only thing I churns is that I use monk fruit sweetener vs honey or agave.
Kaleigh says
Thanks for sharing your variations, Elaine! I'm glad you love the recipe!
Newt says
Store for 1 week ? Are you kidding.