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Small jar of strawberry rhubarb chia seed jam with loaf of gluten free bread and toast

Strawberry Rhubarb Chia Seed Jam

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  • Author: Chelsea at
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Condiments
  • Method: Stovetop
  • Cuisine: American


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.




  1. 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.
  2. 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 cool slightly.
  3. Transfer to a sealed jar or container and store in the refrigerator overnight before using. Will keep up to 2 weeks in the fridge.


You can add more or less chia seeds to adjust the consistency of the jam.