Warm weather must have: Strawberry Chia Seed Jam with Rhubarb! Quick and simple, this 5 ingredient recipe is perfect for toast, stirring into oatmeal, or eating straight off the spoon.
This easy chia seed jam is gluten free and not overly sweet.
Quick Look: Strawberry Chia Seed Jam
⏲️Ready In: 25 Minutes
🍽Servings: 6
🥗Nutrition: 80 Calories
🥘Main Ingredients: Strawberries, Rhubarb, Chia seeds, Honey, Lemon juice
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: Sweetened with just a touch of honey, this strawberry rhubarb chia seed jam goes perfectly with gluten free toast or stirred into oatmeal!
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With just 5 ingredients, this strawberry rhubarb chia seed jam whips up easily! I adore the strawberry rhubarb combo, making a tart jam that stirs beautifully into High Protein Overnight Oatmeal with Cottage Cheese.
Swap in other berries as you see fit. Or make it sweeter by adding a little more sweetener. It's very easy to change this one up!
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Key Ingredients
Chia seeds: Use whole, not ground chia seeds. You can use black or white chia seeds; either works just fine!
Strawberries: Fresh or frozen strawberries are fine for this recipe! Actually, this strawberry chia seed jam is an excellent way to use strawberries that might be a little past their prime, since you're cooking them down anyway.
Rhubarb: Again, fresh or frozen rhubarb works here. If you can't get your hands on rhubarb, feel free to increase the strawberries to just make strawberry jam.
Lemon juice: Lemon juice helps preserve the color while also enhancing the fruity flavor for this jam.
Honey/Maple Syrup: My go-to sweeteners! I like honey in this recipe, but you can use maple syrup just as easily. Prefer cane sugar? You can go that route by adding up to a tablespoon.
See the recipe card for full information on ingredients and quantities.
How to Make Strawberry Rhubarb Chia Seed Jam
Step 1: Simmer strawberries and rhubarb in a pot or saucepan over medium heat for 15-20 minutes, stirring occasionally.
Step 2: Once cooked down and softened, remove the cooked fruit from heat.
Step 3: Use an immersion blender to blend the fruit until completely smooth.
Step 4: Stir in chia seeds, lemon juice, and honey/maple syrup. Transfer to a jar or container and refrigerate overnight before using.
Top Tips from Chelsea
Adjust sweetness to your tastes - I intentionally kept the sweetener very low in this recipe. That said, if you feel like you need a bit more sweetness in the jam, stir it in 1 tablespoon at a time.
Not thick enough? - Add more chia seeds, 1 tablespoon at a time. Make sure you give the jam time to set before adjusting, though, as the chia seeds need a little time to gel.
Use whatever fruit you'd like! - This chia seed jam should work with just about any fruit, especially berries and stone fruits. So mix and max to your heart's content.
Benefits of chia seeds
Chia seeds are commonly touted as a "superfood" - but let's be real, that term can be slapped on just about anything that provides health-promoting nutritional value.
Still, these tiny little seeds are surprisingly high in B vitamins like thiamin (B1) , niacin (B3), riboflavin (B2), and folate. Chia seeds are also a good source of omega-3 fatty acids, calcium, iron, magnesium, manganese, phosphorus, and zinc.
So as far as superfoods go, these little seeds are pretty super!
Chia seeds are hydrophilic, meaning they absorb water quickly. Chia seeds can absorb up to 10 times their weight in liquid! And as they absorb that liquid, a "gel" forms outside the seed, effectively thickening whatever liquid it's added to.
Strawberry Rhubarb Chia Seed Jam FAQs
For this batch, add 1 tablespoon more chia seeds and let set in the fridge for a couple hours. Keep adding chia seeds a couple teaspoons at a time to reach your desired consistency.
If you make chia seed jam again, make sure you cook down the fruit enough before you add the chia seeds and refrigerate. The less the fruit is cooked down, the more likely the end result will be too watery.
Sure can! Since you're cooking the fruit down anyway, frozen fruit works amazingly well!
Yes! If rhubarb isn't your thing or you can't get your hands on it, feel free to omit it. Increase the strawberries to 4 cups.
Yes, feel free to increase the amount of honey, maple syrup, or whatever sweetener you decided to use - I admittedly like to veer on the less sweet side. I suggest starting small and tasting as you go to make sure you don't overdo it.
Go for it! I'd start with just a teaspoon and add additional sugar to taste.
Serving suggestions
Now that you've got strawberry rhubarb chia seed jam on hand, what do you do with it?
The obvious answer is to spread it on toast! Grab your favorite bread and spread away. Or whip up Gluten Free Dinner Rolls to pair with your jam.
Stir chia seed jam into Overnight Oatmeal with Cottage Cheese! Similarly, you can stir it into hot oatmeal or porridge.
If all else fails, eat straight off the spoon!
More recipes to use summer fruit
Did you try this Strawberry Chia Seed Jam recipe? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
📖 Recipe
Strawberry Rhubarb Chia Seed Jam
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Condiments
- Method: Simmered
- Cuisine: American
- Diet: Gluten Free
Description
Warm weather must have: strawberry rhubarb chia seed jam! Perfect for gluten free toast or eating right off the spoon. You can adjust the sweetness by adding more or less honey or maple syrup.
Ingredients
- 1 cup chopped rhubarb
- 3 cups chopped strawberries
- 1 tablespoon honey or maple syrup
- 2 teaspoons lemon juice
- ¼ cup chia seeds
Instructions
- Simmer fruit. Add chopped rhubarb and strawberries to a medium pot. Cook over medium heat for 15-20 minutes, stirring occasionally, until fruit has completely softened and cooked down. Turn off heat.
- Blend fruit. Use an immersion blender to blend the fruit for a smoother jam, or mash with a potato masher for a bulkier jam. Stir in honey, lemon juice, and chia seeds. Let the mixture cool slightly; it'll thicken as it cools.
- Refrigerate. Transfer to a sealed jar or container and store in the refrigerator overnight before using. Will keep up to 2 weeks in the fridge.
Notes
- Not as thick as you'd like? You can add more or less chia seeds to adjust the consistency of the jam.
- Sweeten to taste - feel free to add more or less honey to suit your tastes. I prefer as little as possible, but it's ultimately up to you!
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