Simmer natural ingredients for a quick Strawberry Rhubarb Jam recipe with chia seeds with minimal added sugar and fresh flavor. It’s rich in healthy fats, Vitamin C, and fiber—all in about 25 minutes!

strawberry rhubarb jam in jars

Strawberry Rhubarb Jam

I’m always looking for easier versions of foods my kids love and while I don’t often have the time or energy to make homemade jam the traditional way, I love making quick chia jam. This recipe is made with a lot of fruit and uses chia seeds to thicken it so you don’t need to stand by the stove endlessly stirring.

And it’s ready so, so fast—and stores really well.

It’s also very low in added sugars so you actually taste the fruit in the jam, rather than just sweetness. We love this on toast, in plain yogurt, or spooned over oatmeal.

It uses a similar method to my Blueberry Chia Jam and works with fresh or frozen strawberries or frozen rhubarb.

Ingredients You Need

To make this jam you’ll need the following ingredients:

strawberries and rhubarb in saucepan
  • Strawberries: You can use fresh or frozen berries.
  • Rhubarb: You can use fresh or frozen rhubarb.
  • Orange juice: This adds both flavor and some sweetness and helps to cut down on the overall amount of added sugars.
  • Chia seeds: These are what thicken the jam (they plump up as they absorb liquid), which helps to reduce the cooking time compared with traditional jam.
  • Maple syrup: You can use maple syrup or honey to sweeten this recipe.

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the end of the post for the full information.

how to make strawberry rhubarb step by step process.
  1. Add the chopped fruit to a medium saucepan.
  2. Simmer with the juice until soft.
  3. Add chia seeds.
  4. Stir well. Cover and let sit.
  5. Blend smooth and enjoy!
strawberry rhubarb jam in blender

Can I make it without the added sweetener?

You totally can and I enjoy it that way. It may be too tart for the kids though, so see what you think and adjust. It’s easy to stir in the maple syrup right at the end exactly to your tastes.

Can I make this chia jam with other fruit?

You can try blueberries or raspberries instead of the strawberries. Adjust the sweetness as needed based on the sweetness of the fruit.

What do you like to use this low sugar jam on?

We like it on toast, in sandwiches with almond butter, and stirred into plain yogurt and oatmeal. It’s a nice source of fruit to have on hand at the end of the week when the crisper might be low on fresh produce!

It’s also a great option in Sandwich Roll-Ups.

strawberry rhubarb chia jam on star toast with berries

What containers are best for freezing this jam?

This recipe makes 3 half-pints, so I like to keep one in the fridge to use this week and put the other two into the freezer. I use these freezer containers for storage. (You could also cut the recipe in half to make a smaller amount if desired.)

Best Tips for Success

  • Stir the jam 3-4 times while it’s cooking to ensure that the fruit cooks evenly.
  • Reduce the heat slightly if it’s boiling and/or put the lid on slightly off center so it’s mostly covered but some steam can escape.
  • Let the jam sit once the chia seeds are added so they have a chance to plump up.
  • Sweeten to taste to suit your own preferences.
  • Learn more about how chia seeds work in this recipe and others.

Related Recipes


I’d love to hear your feedback if you try this recipe so please comment below to share.

Strawberry Rhubarb Chia Jam

You can make a batch of this jam and enjoy some now and some later by stashing some in the freezer.
5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Amy Palanjian
Cuisine American
Course Jam
Calories 33kcal
Servings 24 (or 3 half-pints)

Ingredients

  • 1 quart strawberries (about 3 cups roughly diced with stems removed)
  • 2 cups diced rhubarb
  • 1/2 cup orange juice
  • 1/3 cup chia seeds
  • 2-4 tablespoons maple syrup (as desired)

Instructions

  • Add the berries, rhubarb, and juice to a medium saucepan set over medium heat. Bring to a simmer and cover.
  • Cook for 15-20 minutes, stirring occasionally until the fruit is very soft. If it starts to bubble vigorously, reduce the heat slightly and/or put the lid on slightly askew to allow some steam to escape. Remove from heat.
  • Stir in chia seeds. Cover and let sit for about 20 minutes.
  • Blend in a traditional blender or with an immersion blender. This step is optional but I find that my kids like this better when the rhubarb is blended in.
  • Pour into half-pint mason jars, freezer containers, or other airtight storage containers. Seal and let cool.
  • Store in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

  • Stir the jam 3-4 times while it’s cooking to ensure that the fruit cooks evenly.
  • Reduce the heat slightly if it’s boiling and/or put the lid on slightly off center so it’s mostly covered but some steam can escape.
  • Let the jam sit once the chia seeds are added so they have a chance to plump up.
  • Sweeten to taste to suit your own preferences.

Nutrition

Calories: 33kcal, Carbohydrates: 6g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 1mg, Potassium: 113mg, Fiber: 2g, Sugar: 3g, Vitamin A: 27IU, Vitamin C: 27mg, Calcium: 32mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published June 2019.

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Comments

  1. Hey Amy,

    Could you use frozen strawberries for this recipe? I have everything other than the fresh strawberries, but I’d love to use this rhubarb before it’s too late! Thank You!!!