Here is my favorite rhubarb chia jam recipe, with fresh rhubarb and strawberries, honey for sweetness, chia seeds to thicken it naturally, and a splash of lemon juice to brighten everything up.
This jam is my go-to when rhubarb season hits and I want something healthier than traditional jam. I love spreading it on toast in the morning, and it keeps in the fridge for up to two weeks. Plus, no pectin needed—the chia seeds do all the work!
Why You’ll Love This Rhubarb Chia Jam
- Naturally sweetened – Using honey instead of refined sugar makes this jam a healthier option that still tastes amazing on toast, yogurt, or straight from the spoon.
- No pectin needed – The chia seeds do all the thickening work for you, so there’s no need to hunt down special ingredients or worry about complicated canning techniques.
- Quick and easy – This jam comes together in under 40 minutes, which is way faster than traditional jam recipes that require hours of simmering and processing.
- Just 4 ingredients – You only need rhubarb, strawberries, honey, and chia seeds to make this delicious spread that tastes like it came from a fancy farmers market.
- Packed with nutrition – Between the fiber-rich chia seeds and vitamin-loaded fruit, this jam actually adds some nutritional value to your breakfast instead of just empty calories.
What Kind of Rhubarb Should I Use?
Fresh rhubarb is always your best bet for this jam, and you’ll find it in grocery stores during spring and early summer when it’s in season. The color of the stalks can range from pale green to deep red, but here’s the thing – the color doesn’t actually affect the flavor, so don’t worry if you can only find the greener stalks. Just make sure to trim off and discard the leaves completely, as they’re toxic and should never be eaten. If fresh rhubarb isn’t available, you can use frozen rhubarb instead – just thaw it first and drain any excess liquid before cooking so your jam doesn’t end up too watery.
Options for Substitutions
This simple jam recipe works well with a few different swaps if you need them:
- Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries instead (6 cups total). You could also try mixing strawberries with other tart fruits like cranberries or raspberries for a similar flavor profile.
- Strawberries: Feel free to swap strawberries with other berries like blueberries, blackberries, or raspberries. Just keep the total fruit amount at 6 cups.
- Honey: Maple syrup works as a one-to-one swap for honey. You can also use regular white sugar or coconut sugar, though you might want to start with a bit less and taste as you go since the sweetness level differs.
- Chia seeds: The chia seeds are what give this jam its thick, gel-like texture without pectin, so I wouldn’t recommend skipping them. However, you could try ground flaxseed as an alternative, using the same amount.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chia jam is adding the chia seeds too early, which causes them to clump together instead of creating that nice, gel-like texture – always wait until after you’ve mashed the fruit to stir them in.
Another common error is not chopping your rhubarb into small, even pieces before cooking, which leads to uneven cooking and some chunks staying too firm while others turn to mush.
Don’t skip the cooling step, as chia jam thickens considerably as it cools down, so what looks too runny in the pot will firm up perfectly in the fridge.
If you’re tempted to reduce the cooking time, resist the urge – those 20 minutes on low heat after adding the chia seeds are crucial for the jam to reach the right consistency and for the chia seeds to fully absorb the liquid.
What to Serve With Rhubarb Chia Jam?
This jam is perfect spread on warm toast or English muffins for breakfast, and it’s also great swirled into plain yogurt or oatmeal to add some natural sweetness. I love using it as a topping for pancakes or waffles instead of regular syrup, or even spreading it on a peanut butter sandwich for a homemade PB&J. You can also dollop it onto scones or biscuits, or use it as a filling for thumbprint cookies if you’re feeling like baking something sweet.
Storage Instructions
Store: Keep your homemade chia jam in a clean glass jar or airtight container in the fridge for up to 2 weeks. The chia seeds will continue to thicken it a bit as it sits, so don’t worry if it gets a little firmer over time.
Freeze: This jam freezes really well if you want to make a big batch. Pour it into freezer-safe jars or containers, leaving about an inch of space at the top for expansion, and it’ll keep for up to 3 months. I like to freeze mine in smaller portions so I can thaw just what I need.
Use: To thaw frozen jam, just move it to the fridge the night before you want to use it. Give it a good stir once it’s thawed since it might separate slightly. It’s perfect on toast, stirred into yogurt, or spooned over pancakes straight from the fridge.
| Preparation Time | 5-10 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 5.5 cups of jam |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-470
- Protein: 8-10 g
- Fat: 10-12 g
- Carbohydrates: 85-100 g
Ingredients
- 3 cups rhubarb (cut into 1/2-inch pieces for even cooking)
- 3 cups strawberries (hulled and quartered)
- 3/4 cup honey (I prefer Nature Nate’s for its mild flavor)
- 1/4 cup + 2 teaspoons chia seeds
- 1 teaspoon lemon juice
Step 1: Prepare Ingredients and Begin Cooking
- 3 cups rhubarb
- 3 cups strawberries
- 3/4 cup honey
Cut the rhubarb into 1/2-inch pieces and hull and quarter the strawberries.
Combine the prepared rhubarb, strawberries, and honey in a large pot and bring to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat to medium and simmer for 5 minutes to soften the fruit and begin breaking down its structure.
Step 2: Mash Fruit and Add Chia Seeds
- fruit mixture from Step 1
- 1/4 cup + 2 teaspoons chia seeds
- 1 teaspoon lemon juice
Remove the pot from heat and mash the softened fruit with a fork to your desired texture—I prefer leaving some berry pieces intact for a rustic jam, but mash the rhubarb well since it’s more fibrous.
Stir in the chia seeds and lemon juice, which will brighten the flavor and help the jam set as the chia absorbs liquid.
Step 3: Finish Cooking and Cool
- jam mixture from Step 2
Return the pot to low heat and cook for 20 minutes, stirring occasionally to ensure even thickening and prevent sticking on the bottom.
The jam will continue to thicken as it cools, so don’t worry if it seems slightly loose at this stage.
Remove from heat and let cool completely before transferring to containers—this usually takes about 30-45 minutes at room temperature, though you can speed this by chilling in the refrigerator if needed.
Healthy Rhubarb Chia Jam
Ingredients
- 3 cups rhubarb (cut into 1/2-inch pieces for even cooking)
- 3 cups strawberries (hulled and quartered)
- 3/4 cup honey (I prefer Nature Nate's for its mild flavor)
- 1/4 cup + 2 teaspoons chia seeds
- 1 teaspoon lemon juice
Instructions
- Cut the rhubarb into 1/2-inch pieces and hull and quarter the strawberries. Combine the prepared rhubarb, strawberries, and honey in a large pot and bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to medium and simmer for 5 minutes to soften the fruit and begin breaking down its structure.
- Remove the pot from heat and mash the softened fruit with a fork to your desired texture—I prefer leaving some berry pieces intact for a rustic jam, but mash the rhubarb well since it's more fibrous. Stir in the chia seeds and lemon juice, which will brighten the flavor and help the jam set as the chia absorbs liquid.
- Return the pot to low heat and cook for 20 minutes, stirring occasionally to ensure even thickening and prevent sticking on the bottom. The jam will continue to thicken as it cools, so don't worry if it seems slightly loose at this stage. Remove from heat and let cool completely before transferring to containers—this usually takes about 30-45 minutes at room temperature, though you can speed this by chilling in the refrigerator if needed.
