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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!


  • 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


  1. Add all the ingredients EXCEPT the chia seeds to a small saucepot, and bring to medium-low heat.

  2. Stirring occasionally, simmer jam for about 10-15 minutes, or until strawberries and rhubarb are completely soft and jammy.

  3. Using a large spoon, break up any big chunks of the strawberry or rhubarb.

  4. Then, take the jam off the heat. Stir in the chia seeds, then let the jam rest, covered, for 30 minutes.

  5. When chia seeds have jellified, transfer jam to a jar and let cool completely.

  6. Enjoy!

Recipe 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.