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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.
Course Jam
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 (or 3 half-pints)
Calories 33kcal
Author Amy Palanjian


  • 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)


  • 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.


  • 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.


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