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strawberry rhubarb jam slathered on a bagel with peanut butter

Strawberry Rhubarb Chia Seed Jam (No Pectin)

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5 from 1 review

  • Author: Verna
  • Total Time: 13 minutes
  • Yield: 2 cups (approx.) 1x
  • Diet: Vegan


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!


  • 2 cups sliced fresh strawberries
  • 2 cups rhubarb, diced small (leafy ends removed)

  • 1/3 cup brown cane sugar (can add more to taste as it cooks down)*

  • 1/4 cup water

  • 2 tablespoons chia seeds

  • 1 teaspoon fresh lemon juice


  1. 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. 

  2. Place jam in a sealable canning jar or container in the fridge.

  3. Once the jam is set and chilled, enjoy! For step by step photos, Tips, suggestions and more see above post. 


  • 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