Strawberry Rhubarb Chia Jam
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.
Servings 3 cups
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.
Notes
Recipe adapted from Cookie & Kate's Rhubarb Jam
Cut this recipe in half if you only want one jar of jam!
