by 
This Strawberry Rhubarb Chia Jam is fresh, easy to make, and only uses 5 ingredients. It’s made without pectin and uses nutritious chia seeds as the thickener! This easy refrigerator jam is vegan and sweetened with maple syrup.
Are you a person who enjoys making your own homemade jam? If you are, you already know the beauty of transforming a bounty of fresh fruit into a batch of delectable spread you can enjoy on everything from toast to desserts. If you’re not, it may seem like a time-consuming process that’s not particularly worthwhile. I mean, you can just grab a jar of your favorite flavor for a few bucks when you’re at the grocery store, right?
Right, in theory…but, wrong. Because the jam that you buy from the supermarket will never be as fresh and vibrant as the jams that you can taste warm from the saucepan, watching the fruit as it bubbles along into jammy goodness.
You also know exactly what’s going into that jam. You can admire the fresh stalks of vibrant red rhubarb as you grab them from the farmer’s market, and steal a sun-ripened strawberry or two as you cut the stems off.
I love homemade jams, and this one is one of my newest favorites, alongside this Blueberry Chia Jam and this Strawberry Chia Jam. All work perfectly as the filling for these Jam Thumbprint Cookies or the perfect topping for these Superfood Overnight Oats! Or really, any of my other oatmeal recipes.
How is this Strawberry Rhubarb Jam sweetened?
Forget about those cups and cups of sugar most jam recipes call for. We only need 1/3 cup of maple syrup for this jam. I shudder when I see recipes calling for upwards of 5 cups of white sugar! This is often necessary for preservation when you’re canning the jam, but since this is a refrigerator jam, there’s no need for so much sugar.
We’re just using enough maple syrup to sweeten up the tart rhubarb, while letting the flavors of the sweet strawberries sing. This precariously short time of year, when rhubarb season and strawberry season overlap, deserves to be commemorated! This easy strawberry rhubarb jam recipe gives me all the farmer’s market fresh flavor I could have ever dreamed of.
How is this refrigerator jam thickened?
Most jam and jelly recipes call for pectin to help thicken the mixture. I didn’t have any pectin, and I wanted to make jam ASAP (a.k.a. I was too lazy to go to the grocery store). So, chia seeds stepped in to save the day. The chia seeds plump up and thicken the jam (or any liquid) totally naturally.
Chia seeds are also a nutritional powerhouse! The tiny seeds contain a ton of fiber, protein, calcium, antioxidants, and vitamins. The chia seeds help thicken the jam and create the perfect spoonable and spreadable “jam” texture. We add a splash of lemon juice to the hot jam at the end of cooking to add a bit of brightness back into the jam. It rounds the chia jam out perfectly.
Is this a jam for canning?
This strawberry rhubarb chia jam is a refrigerator jam. That means that it doesn’t require any canning, so there is no need to sterilize the jars, use a water bath canner, or deal with funnels and boiling water. On that note, you also can’t pop this kind of jam in the pantry and have it in November.
It will stay good in the refrigerator for a few weeks or in the freezer for a few months, though! I don’t think you’ll have a problem finishing it all in that time.
The five simple ingredients used in this recipe are in perfect harmony here, and you’ll want to be spreading this jam on everything! Swirl it into yogurt (SO good), spread it on your pancakes, add a dollop on top of your oatmeal or ice cream. It will make your PB&J sandwiches way better…and might I recommend you add a bit to these Homemade Peanut Butter Cups for a PB&J cup? You won’t be disappointed! Enjoy :)
How to Store Strawberry Rhubarb Chia Jam
Store your chia jam in an airtight jar or container in the refrigerator for up to 2 weeks. Because it’s made without traditional canning methods or preservatives, it’s best enjoyed fresh.
To freeze, let the jam cool completely, then transfer to a freezer-safe container or jar, leaving a little space at the top for expansion. This freezer jam will keep well in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.
Strawberry Rhubarb Chia Jam
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
- ⅓ 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.
I am new to making jams and my question is: If I sterilize the jars & lids, etc, would I be able to make this Chia Strawberry Rhubarb Jam to keep longer in the pantry? Thx in advance for your reply.
I wouldn’t recommend canning this, but you could store in the freezer for long term storage!
Good idea to use ground chias! So glad you’re enjoying the jam, Carol. Thanks for your feedback!
Looks delicious! Can I use frozen rhubarb
Yes, absolutely!
Did you use white chia seeds in this recipe? I had black chia seeds so that’s what I used and my jam does not look as nice as yours. The flavor is good but I’m disappointed that my jam looks dark and unappetizing. I used fresh ingredients.
Hi Linda, no I believe I used regular dark chia seeds as pictured in the photos. It could be because of ripeness of strawberries – if yours were riper, they’re usually a darker color…which means sweeter and more delicious :) sorry you don’t like the way it looks.
In the middle of making this. It is now cooling. I hope it is going to thicken to a jam consistency – fingers crossed.
Awesome!! Hopefully it thickened up perfectly :) it usually does with the chia seeds!! Enjoy, Cathie!
Can this jam recipe go through a boiling water bath (canned) so it can sit safely on the shelf?
Thank you
This was developed to be a refrigerator jam, so I wouldn’t recommend it!
I know it says it’s a refrigerator jam but can you can it if you want to?
Hi Amy, I’m not at all experienced with canning but from what I understand, the acidity levels need to be balanced for canning…I’d recommend seeking out a recipe specifically designed for canning. I wouldn’t want to recommend something that could potentially be unsafe.
We grow our own strawberries so I come back to this recipe every year. Today I made a double recipe. I love that it uses maple syrup instead of white sugar. The only thing that slows me down is trying to figure out the strawberry and rhubarb amounts in cups since the recipe lists the amount in ounces.
Everything is better with homegrown strawberries!! So glad you’re loving it, Janet. I use ounces since depending on the cut of the berries/rhubarb, the cup amount can vary pretty dramatically.
Made this today with ground chia. We like yogurt and fruit for breakfast but I don’t like the seeds getting stuck in my teeth so I grind it in my coffee grinder or buy it ground. I love the flavour of this jam. Thank you!
Good idea to use ground chias! So glad you’re enjoying the jam, Carol. Thanks for your feedback!
I just modified this to make sugar free and added granulated sweetener and equal parts water. It’s delicious even warm! Waiting for the final cook down…
So glad you’re enjoying it, Paula!
Beautiful texture, lovely taste! Wow! A real keeper. I made 5 jars and they froze beautifully. They also last in the refrigerator for at least 3 weeks without any signs of spoiling.
So glad you love it, Louise! Thanks so much for the kind feedback.