This Strawberry Rhubarb Chia Jam is the perfect way to enjoy the taste of summer all year long! Made with just a few simple ingredients, this jam is naturally sweetened and full of healthy antioxidants. Plus, it’s super easy to make and can be stored in the fridge for up to two weeks. So go ahead and enjoy your summer fruit while it lasts!
Why You’ll Love This Recipe
- This jam is sweet and tart and super easy to make.
- It’s also full of healthy antioxidants.
- It’s naturally sweetened and can be stored in the fridge for up to two weeks.
Ingredients
- halved fresh strawberries
- diced rhubarb
- fresh lemon juice
- raw honey or to taste- if your berries are very ripe, you may not need sweetener!
- chia seeds
Equipment
You only need a few pieces of kitchen equipment to help you make this homemade jam. It’s perfect for enjoying a piece of keto bread.
- knife and cutting board
- saucepan
- potato masher or whisk
- airtight container or mason jar
How to Make Strawberry Rhubarb Chia Jam
Making this homemade strawberry rhubarb chia jam is so simple. Just follow the directions below and you will have a flavorful jam that your entire family will enjoy in no time at all.
- Remove the stems of the strawberries, and slice the strawberries in half.
- Split rhubarb stalk down the center and dice about 1 cm cubes
- Place the strawberries, rhubarb, lemon juice, and honey in a saucepan over medium-high heat.
- Allow the mixture to boil lightly for about 5 minutes, stirring occasionally.
- Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches the desired consistency. If you like your jam with whole pieces of fruit, skip this step!
- Remove the pan from heat, add the chia seeds, and stir until well combined.
- Transfer the jam to a jar, and allow it to cool for about 15-20 minutes. Place the lid on the jar, and store it in the refrigerator until ready to use.
What to Serve With Strawberry Rhubarb Chia Jam
This jam is delicious on its own, or you can enjoy it with a variety of other foods. Here are some ideas to get you started:
- Serve it on top of pancakes or waffles for a delicious breakfast treat.
- Spread it on top of a piece of keto bread for a quick and easy snack.
Storage
This jam will last in the refrigerator for up to two weeks. If you want to make a larger batch, you can also freeze it for later use. Simply place the jam in a freezer-safe container and store it in the freezer for up to three months. Let the jam thaw overnight in the refrigerator before using it.
Pro Tips
Here are a few tips to help you make the perfect strawberry rhubarb jam:
- For a lower sugar version, omit the honey or use a sugar-free sweetener like monk fruit or stevia.
- You can use frozen strawberries and rhubarb in this recipe if fresh is not available. Just be sure to thaw them completely before using them.
- If you don’t have fresh lemon juice, you can substitute it with apple cider vinegar.
- If you want a smoother jam, feel free to use an immersion blender to blend the mixture before adding the chia seeds.
- This jam is also delicious with a handful of fresh blueberries or raspberries added in.
- If you don’t have chia seeds, you can use flaxseeds instead. Just grind them into a powder before adding them to the jam.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Rhubarb does contain natural pectin, so you don't need to add any additional pectin to this recipe.
Rhubarb has a tart, tangy flavor that pairs well with sweet fruits like strawberries.
You don't need to peel the rhubarb for this recipe, but you can if you prefer. Just be sure to remove the tough ends before dicing them into small pieces.
Strawberry Rhubarb Chia Jam
Equipment
Ingredients
- 2 cups halved fresh strawberries 1 pound fresh strawberries
- 2 cups diced rhubarb about 2 stalks
- 1 tbsp fresh lemon juice
- 2 tbsp raw honey or sweetener of choice, to taste- if your berries are very ripe, you may not need sweetener!
- 4 tbsp chia seeds
Instructions
- Remove the stems of the strawberries, and slice the strawberries in half.
- Split rhubarb stalk down the center and dice about 1 cm cubes
- Place the strawberries, rhubarb, lemon juice, and sweetener in a saucepan over medium-high heat.
- Allow the mixture to boil lightly for about 5 minutes, stirring occasionally.
- Once the strawberries are softened, start mashing the mixture with a potato masher or a whisk until it reaches the desired consistency. If you like your jam with whole pieces of fruit, skip this step!
- Remove the pan from heat, add the chia seeds, and stir until well combined.
- Transfer the jam to a jar, and allow to cool for about 15-20 minutes. Place the lid on the jar, and store in the refrigerator until ready to use.