This Strawberry Rhubarb Chia Jam is the perfect, easy homemade spread for your summer produce! Ideal for toasts, crostini, or PB&J sandwiches!
I made this Strawberry Rhubarb Chia Jam specially for my fiancé, who absolutely loves PB&J sandwiches. Me, I never really got behind the idea of PB&J, mostly because I don’t like peanut butter (except for in this recipe). Still, this jam came out AMAZING. I love the tangy combination of strawberries and rhubarb, sweetened with the irresistible combination of honey and maple syrup. So good!
I don’t really have too much to share today other than the constant update that I’m SO ready for fall!! ;) My fiancé and I decided that we were actually going to splurge and get cable TV this fall so that we can watch all the football games. I was never really a huge sports fan growing up (except for figure skating), but being with my fiancé has really made me appreciate and enjoy football. He played football in high school and college, so he knows a lot of intricacies in the game that the average person doesn’t. Having someone so knowledgeable narrate football games for me is really a fun experience! He’s even been teaching me some football moves in our yard. And yes, I can pretty much spiral a football now ;)
For football season, I’m going to have to develop some bomb snack recipes. (Probably spicy buffalo everything). I think fall will be a great time for me to start posting some more vegetarian recipes, which I haven’t really done too many of since I announced my blog was going vegetarian. I’m thinking a buffalo chickpea dip with cream cheese, arancini balls, possibly some honest-to-goodness queso! Stay tuned! ;)
Strawberry Rhubarb Chia Jam
- 1 Cup Chopped Strawberries
- 1 Cup Chopped Rhubarb
- 2 Tbs Honey
- 2 Tbs Fresh-Squeezed Lemon Juice
- 4 Tbs Maple Syrup
- 3 Tbs Chia Seeds
- Add all the ingredients EXCEPT the chia seeds to a small saucepot, and bring to medium-low heat.
- Stirring occasionally, simmer jam for about 10-15 minutes, or until strawberries and rhubarb are completely soft and jammy.
- Using a large spoon, break up any big chunks of the strawberry or rhubarb.
- Then, take the jam off the heat. Stir in the chia seeds, then let the jam rest, covered, for 30 minutes.
- When chia seeds have jellified, transfer jam to a jar and let cool completely.
- This recipe yields just over a cup of jam. For more, please feel free to double or triple the recipe!
- For best results, keep jam stored in the refrigerator for up to a week.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)