food
Apr 27, 2015

Strawberry Rhubarb Chia Jam

Strawberry Rhubarb Chia Jam

My grandma makes the most delicious strawberry rhubarb jam so, now that both strawberries and rhubarb are in season, this was one of the first things on my list to make to usher in spring. This recipe can actually be used for more than just jam…it makes a great sauce or topping for yogurt (dairy-free, of course!), ice cream, pancakes, or my current favorite way to eat it…on top of oatmeal. It’s made with just four simple ingredients and much healthier for you than most store-bought jams or jellies.

I use chia seeds in this jam because even though they are teeny, tiny they pack a serious nutrient-dense punch. Chia seeds are full of omega-3s, fiber, protein and antioxidants. And you really can’t even taste them anyways, so why not add them to homemade jam and make it as healthy as can be?!

And one of my grandma’s tips for this recipe…it should be more about the rhubarb than the strawberries. I do about a 2:1 ratio favoring the rhubarb when I make it. Hope you enjoy! And let me know…how would you eat your strawberry rhubarb chia jam??

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Strawberry Rhubarb Chia Jam
Author: Tedi
Prep time:
Cook time:
Total time:
Serves: 1 (8oz jar)
Homemade, healthy jam recipe with fresh strawberries, rhubarb and chia seeds.
Ingredients
  • 2 cups rhubarb, cut into 1 inch pieces
  • 1 cup stawberries, cut into fourths
  • 1/4 cup agave
  • 2 tablespoons chia seeds
Instructions
  1. In a medium size pot bring rhubarb, strawberries and agave to a low boil. As fruit heats up it will start to become liquid. Stir occasionally. Simmer for 10-20 minutes or until jam is the consistency you desire.
  2. Stir in chia seeds. Remove from heat and let pot sit covered for 10 minutes.
  3. Cool in fridge for at least 4 hours before serving. Enjoy!
Notes
You can use any sweetener of your choice. I used agave but honey, maple syrup, etc. will do.[br]Adjust sweetener to taste. If you’re just starting your healthy eating journey you may desire more sweetener but over time you will need less and less. Your tastes buds just need some time to catch up to your mind!

xo,

Tedi

food
Apr 27, 2015
6 comments

Leave a Comment

  1. Nicole Watson wrote:

    Can you freeze this?

    Posted 6.9.16 Reply
    • Tedi Sarah wrote:

      Hi Nicole, I haven’t tried it but I think it should work just fine to freeze it. Thanks for stopping by!

      Posted 6.11.16 Reply
  2. Jessica wrote:

    i made this the other day with rhubarb someone gave me. It is SO good! I put it on a rice cake with some natural PB and I was in HEAVEN! Thank you so much for sharing!

    Posted 6.8.15 Reply
    • Tedi Sarah wrote:

      Hi Jessica! Thanks so much for taking the time to leave this comment. That sounds like such a delicious combo. I am so glad to hear you liked it!! Thanks for stopping by. 🙂

      Posted 6.8.15 Reply
  3. Brynn wrote:

    This looks delicious! Thanks for sharing, Tedi!

    Posted 5.9.15 Reply