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Strawberry Rhubarb Chia Jam

This Strawberry Rhubarb Chia Jam is the perfect, easy homemade spread for your summer produce! Ideal for toasts, crostini, or PB&J sandwiches!
5 from 1 vote

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Enjoy!

Notes

  • 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.