Strawberry Rhubarb Chia Jam
This easy strawberry rhubarb chia jam thickens naturally without pectin. It combines sweet berries and tart rhubarb with maple syrup and chia seeds for a bright, spreadable refrigerator jam.
Equipment
- Medium saucepan
- Potato masher
- Airtight glass jars
Ingredients
- 12 oz. rhubarb cubed, cut each stalk down the middle and then chop, fresh or frozen is fine
- 12 oz. strawberries quartered, fresh or frozen is fine
- 1/3 cup pure maple syrup
- 3 tablespoons chia seeds
- 1 tablespoon lemon juice
Instructions
- In a medium saucepan, combine the rhubarb, strawberries, and maple syrup. Cover and bring to a simmer over medium heat, stirring frequently. After 5 minutes, when the mixture starts to release juices, use a potato masher (or a fork) to mash the strawberries and rhubarb lightly.
- Add the chia seeds and lemon juice, and reduce the heat to medium-low. Continue cooking uncovered, stirring occasionally to prevent the bottom from scorching, for about 30 to 35 minutes or until the mixture has thickened and there are no big fruit chunks left. The jam will continue to thicken as it cools, so don't let it reduce too much.
- Let cool completely before transferring to clean jars. Store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in a sealed jar or container for up to 3 months. Thaw in the fridge before using.
Notes
Safety tip: Rhubarb leaves are toxic. Ensure you fully trim and discard them before slicing the stalks.
Consistency tip: Avoid over-reducing the jam on the stovetop. Chia seeds will continue to absorb liquid and thicken the mixture significantly as it cools.
Troubleshooting: If the jam remains too thin after chilling, stir in an additional teaspoon of chia seeds. If it is too thick, stir in a small splash of water or lemon juice to loosen.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.