This 10-minute Strawberry Rhubarb Chia Seed Jam is made with fresh fruit and thickened with chia seeds instead of pectin. It’s healthy, quick, and so delicious!
Making jam at home doesn’t have to be hard! Take this Strawberry Rhubarb Chia Seed Jam recipe for example. It’s easy to make on the stove in just 10 minutes and there’s no canning required!
Fresh strawberries and rhubarb are cooked together in a pot until they’re broken down, then thickened with chia seeds. Cane sugar and fresh lemon juice balance out the flavors and make this chia jam exceptional on toast, oatmeal, waffles, and more!
Unlike traditional jam recipes, this jam is thickened with chia seeds instead of pectin and contains very little sugar. This allows for the natural flavors of the strawberries and rhubarb to shine! The texture is beautifully thick and gel-like, and the flavors are fresh, sweet, and fruity.
Make this your new go-to strawberry jam recipe. It’s:
- Naturally thickened with chia seeds instead of pectin or sugar.
- Easy to make with the sweetener of your choice.
- Given a nutritional boost thanks to the chia seeds.
- Packed full of fresh summer fruits.
- Deliciously sweet and tart!
Jump to:
What is strawberry chia jam made of?
This recipe features 5 easy and healthy ingredients:
- Strawberries - Fresh strawberries are in season throughout summer here in North America. You can use seasonal farmer’s market berries or turn to this recipe when the strawberries in your fridge are beginning to turn. Frozen strawberries also work!
- Rhubarb - Rhubarb is naturally tart with citrus-like flavors, making it the perfect partner to sweet strawberries. You should be able to find fresh rhubarb in farmer’s markets and at the grocery store from April to July.
- Sugar - I used brown cane sugar because it isn’t as processed as white sugar. However, any kind of sweetener will work in this recipe, such as brown sugar, granulated white sugar, coconut sugar, and maple syrup.
- Chia seeds - If you want to make jam that isn’t runny but you don’t want to thicken it with pectin or extra sugar, chia seeds are your next best option. They’re a natural thickener and packed with fiber, omega 3 fatty acids, and protein.
- Lemon juice - Just a teaspoon for brightness and balance.
How to make strawberry rhubarb chia seed jam
You won’t believe how easy it is to make strawberry rhubarb jam at home. It all comes together in 4 simple steps:
- Cook the fruit: Add the strawberries, rhubarb, sugar, and water to a pot. Bring the mixture to a simmer and cook until the fruit is completely softened and broken down.
- Smooth it out: Use a potato masher or spoon to break down any remaining fruit pieces.
- Let it thicken: Next, stir in the chia seeds and lemon juice. Set the jam aside to cool and thicken (this should only take 1 hour).
- Let it set, then enjoy: Transfer the jam to a sealable canning jar and leave it in the fridge to chill. Once it’s completely set, spread the jam on toast, bagels, and more!
Tips for success
- If you’re making strawberry jam with frozen fruit, be sure to defrost the berries first and let them drain in a fine mesh sieve.
- You can use as much or as little sugar as you like. Strawberries are already naturally sweet and shouldn’t need a ridiculous amount of sugar, unlike traditional jam recipes or storebought jam.
- You’ll know the fruit is cooked enough when almost no visible strawberry pieces are left.
- If you don’t like seeds in strawberry jam, feel free to strain the cooled batch through a fine mesh sieve.
Ways to use chia seed jam
It doesn’t matter if it’s time for breakfast, lunch, dinner, or dessert. There’s always room on the table for a jar of strawberry chia seed jam!
Use your homemade jam anyway you like or turn to these suggestions:
- Spread it on toast, freshly baked biscuits, or bagels for breakfast.
- Add a dollop on top of a bowl of oatmeal.
- Use it in homemade thumbprint cookies.
- On vegan yogurt parfaits with homemade granola.
- Top a bowl of vegan ice cream with a little jam.
- Use it as a filling in cupcakes or in between cake layers.
- Drizzled over strawberry rhubarb upside down cake.
- On top of waffles or pancakes.
Storing
Your jam will stay fresh for up to 1 week in the fridge. Store the batch in an airtight container or a canning jar to keep it tasting its best.
Looking for more vegan strawberry recipes?
- Strawberry Rhubarb Muffins
- Vegan Strawberry Shortcake
- Baked Vegan Cheesecake with Strawberries
- Macerated Strawberries
- Strawberry Rhubarb Upside Down Cake
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Strawberry Rhubarb Chia Seed Jam (No Pectin)
- Total Time: 13 minutes
- Yield: 2 cups (approx.) 1x
- Diet: Vegan
Description
This 10-minute Strawberry Rhubarb Chia Seed Jam is made with fresh fruit and thickened with chia seeds instead of pectin. It’s healthy, quick, and so delicious!
Ingredients
- 2 cups sliced fresh strawberries
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2 cups rhubarb, diced small (leafy ends removed)
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⅓ cup brown cane sugar (can add more to taste as it cooks down)*
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¼ cup water
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2 tablespoons chia seeds
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1 teaspoon fresh lemon juice
Instructions
- In a medium saucepan (pot) combine strawberries, rhubarb, sugar and water. Bring to a good bubble on medium heat for 8 minutes or so, stirring occasionally until the fruit is completely softened and broken down. There should be almost no visible strawberry pieces left. Turn down heat slightly at any time if needed.
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Remove from heat and use a potato masher if necessary to break down any remaining fruit pieces. Stir in the chia seeds and lemon juice. Set aside to cool and thicken. Chia seeds should fully plump within an hour.
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Place jam in a sealable canning jar or container in the fridge.
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Once the jam is set and chilled, enjoy! For step by step photos, Tips, suggestions and more see above post.
Notes
- Sugar: can use sweetener of choice– like brown sugar, granulated white sugar, coconut sugar, maple syrup etc,...
- Using frozen fruit: If using frozen fruit for jam defrost first and drain over a fine meshed sieve
- To store: Will keep in an airtight container or canning jar in the fridge for a week to 10 days.
- Makes approx. 2 cups
- Prep Time: 5 Minutes
- Cook Time: 8 Minutes
- Category: Sauces & Dressings
- Method: sauce pan
- Cuisine: American, Canadian
Rita
This is the best and tastes amazing!
Verna
Thank so much! 🙂
CAROL A MCCOLLUM
How do we make this without sugar or other sweeteners?
Verna
To make the jam without sugar just omit it but it will be on the tart side and could swap water for fruit juice -or could replace sugar with stevia but start with a lot less. These are suggestions, I have not tried them. Hope that helps.