Strawberry Rhubarb Chia Jam

Healthy, sweet Strawberry Rhubarb Chia Jam is made with just 5 ingredients, no pectin, and is loaded with fiber and summer strawberry rhubarb flavor. Spread it and spoon it on everything this season! (gluten-free, vegan)

Now that rhubarb has almost disappeared from the market again, I’ve finally got a yummy strawberry rhubarb recipe up for you this year… better late than never, right?

I was in love with the filling from my gluten-free Strawberry Rhubarb Tartlets last year. So sweet with a hint of tart, and such a gorgeous red color. I couldn’t help eating it by the spoonful! So I decided to make that luscious filling into strawberry rhubarb chia jam this year.

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, I still have tons of strawberry and wild plum jam from last year, and I just haven’t had the time for a full canning day. Enter chia jam.

Chia jam is a much easier way to make jam with just a few ingredients and way less time. The chia seeds absorb the 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!

This strawberry rhubarb chia jam is simply delicious. It takes great spread on toast or swirled into yogurt or oatmeal. You can also use it with your favorite nut butter to make a fabulous grown up PB&J. Oooh, and it would be so yummy warmed up and drizzled over some ice cream! The options are endless!

Store your strawberry rhubarb chia jam in the refrigerator up to a week (if it lasts that long) or place it in the freezer for a summery treat any time of the year.

Did you make this recipe? Please leave a star rating in the comments!

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