This is an updated version of the recipe that was first published here in May 2015.
One of my favorite spring ingredients is rhubarb. On its own, the faint tart flavor of rhubarb is rather unremarkable. But throw rhubarb into a dessert, and it will add a lovely brightness to the dish. For whatever reason, in the U.S., rhubarb is most commonly paired with strawberries. In the U.K., I’ve noticed, it’s rhubarb and ginger. I suddenly realized this when I watched an episode of the Great British Bake Off, where nearly 4 contestants were making something with rhubarb and ginger.
Well, I decided to meld together the best of both worlds by adding strawberries, rhubarb and ginger into this jam. I like making chia seed jams because the chia seeds act as a natural thickener. You won’t need to use as much sugar to thicken the jam!
MASTER MY MISTAKES / COOKING NOTES
- Stir frequently: Once the jam starts boiling, you’ll want to stir the fruit every few minutes to prevent it from burning. I got sucked into checking e-mails while cooking the jam and nearly burned a batch!
- Size of the fruit: I like chunks of fruit in my jam, so I kept them pretty big. Feel free to dice the strawberries and rhubarb into small pieces if you want a smoother jam. Because I used minced ginger, I occasionally get small bits of ginger in my jam, which I like. If you don’t like bits of ginger, grate the ginger instead.
Strawberry and Rhubarb Chia Seed Jam
Ingredients
- 12 ounces (340g) strawberries
- 6 ounces (170g) rhubarb
- 1 tablespoon minced ginger
- 1/4 cup (60ml) orange juice
- 1/3 cup (80ml) maple syrup
- 1 1/2 tablespoons chia seeds
Instructions
- Rinse and hull the strawberries. Chop the strawberries into smaller pieces. For smaller strawberries, slice them in half. For larger strawberries, slice them into quarters or eighths. Rinse the rhubarb and slice them to 1/2-inch slices.
- Place the chopped strawberries, rhubarb, ginger, orange juice, and maple syrup in a medium saucepan. Cook over medium heat, until it reaches a boil. Reduce the heat to a medium low and let the fruit simmer until it breaks down, another 10 to 15 minutes. I cooked it for 15 minutes. Stir the jam occasionally to keep it from burning at the bottom. If there are still large chunks of fruit after 15 minutes, use the back of a wooden spoon or a fork to break down the fruit.
- Reduce the heat to low. Stir in the chia seeds and let everything simmer for another 5 minutes. Turn off the heat and let the jam sit for 10 minutes. The chia seeds will expand as the jam cools, which thickens the jam. When you scoop some of the chia seed jam with a spoon, it should slide down the spoon very slowly. If your jam is still thin, add another half tablespoon of chia seeds and let the jam sit for another 10 minutes.
- Refrigerate the jam in a jar for up to 3 to 4 weeks.
Notes
taylor @ greens & chocolate says
I’ve been wanting to try chia jam! I absolutely love strawberries and rhubarb – this looks like the perfect recipe for me to try!
Lisa says
It’s super easy, Taylor! And with your new strawberry huller, you’ll get this done in now time! 😉
Arman @ thebigmansworld says
I love mamma chia and I need to try out a jam using chia seeds- Although a mirror and tooth brush needs to be closeby 😉
Lisa says
Oh yes, and a stick of gum for me!
Sarah | Broma Bakery says
How delish! Oh I’m such a fan of this jam. And on top of herbed goat cheese? Drool.
Lisa says
Thanks, girl! That goat cheese was totally a last minute addition, and I was surprised how well it went together!
Judith says
I love chia seeds in my yogurt!
Lisa says
Yum! I totally do that too, Judith!
Krista @ Joyful Healthy Eats says
Wow this sounds incredible! Totally something I would have on top every morning!
Lisa says
Thanks, Krista!
Kelly // The Pretty Bee: Cooking & Creating says
This looks wonderful! I love chia seed jam.
Lisa says
Thanks, Kelly!
Liz @ Floating Kitchen says
This looks great, Lisa. Super creative! I love putting chia seeds in salad dressing!
Lisa says
Salad dressing!! I’ve been meaning to make that but totally forgot about it!
Rebecca @ Strength and Sunshine says
Such a beautiful jam! Something I have to make this summer is chia jam! I always just use chia seeds in oatmeals or granola!
Lisa says
Ooh, yes, chia seeds in oatmeal is excellent!
Sharon @ What The Fork Food Blog says
I love making jam with chia seeds, such an easy way to do it!
Lisa says
Yea, I love that the chia seeds act like a natural thickener!
rachel@ Athletic Avocado says
Pretty sure my Dad would LOVE this! he loves strawberry rhubarb pie! yum!
Lisa says
I hope he does! Thanks, Rachel!
Starla B says
That looks absolutely delicious. I haven’t been that creative yet with chia seeds. I do love chia seeds in my juice and smoothies, also in my acai bowls!
Lisa says
Oooh, yum, I’d love it in an acai bowl, too! Thanks, Starla!
Patricia @ Grab a Plate says
I made chia seed jam once & loved it! Thanks for this amazing recipe and a nice reminder to make it again! Love the touch of cardamom!
Lisa says
Definitely worth making again. Thanks, Patricia!
Jocelyn (Grandbaby cakes) says
This is seriously soo creative! I love how you used the product in this jam!
Lisa says
Thank you, Jocelyn!
paige c says
I like chia seeds in my overnight oats!
Lisa says
Paige, I love it in overnight oats, too!
Farrah says
I won a giveaway for this from another blog a couple months ago, but never got the package, so I still haven’t had a chance to try it out! :O I love chia seeds! :] I usually use em’ to make “pudding” or to throw into my smoothies! :]
Lisa says
Oh no, Farrah!! I’m so sorry to hear that! I hope you get to try them soon, too! 🙂
Cailee says
YUM! I’ve been meaning to try the Mamma Chia drinks! 🙂 …what a fun way to use them!!
Lisa says
Thanks, Cailee!
Tracey says
I love to add chia to my yogurt
Lisa says
One of my favorite ways to consume chia seeds, too!
Annette says
I’ve had chia seeds only one way and that was in the Mamma Chia squeeze packs. I loved them and really want to start using them.
Lisa says
Yes, I got those after I ran my half-marathon last year, and I loved it!
Julia says
I’m a total yogi poser too…I haven’t even done yoga in a long time, and I still wear my little yoga outfits around like I own downward dog, ha!
Helloooooo delicious jam! I’ve been meaning to make a healthy chia jam for sooooo long and I LOVE this strawberry rhubarb idea! I still haven’t tried Mama Chia’s drinks, but I love how healthful and tasty the sound – must action this soon!
Lisa says
Haha, glad I’m not the only yogi poser. I also go to coffee shops in my yoga clothes, and people always ask me if I’m about to do some yoga. I never know what to say, but maybe some day, I should just respond with a “No, I’m just a poser.”
Sonali- The Foodie Physician says
I love making chia jams, they’re so easy and so awesome! Your recipe sounds delish, I’m digging your addition of cardamom!
Lisa says
Thanks, Sonali! I love how simple it is, too!
Linda @ Veganosity says
Hahaha-I’m imagining your expression when you took that first drink of water with chia seeds. 🙂
I’ve never made my own jam but you made it look easy. I’m definitely going to try making this soon.
Lisa says
Haha, I definitely had a sour face going on! You should definitely try it. It’s super delicious and less sweet than the jams I buy at the supermarket!
Sara says
Love using chia in salads and oatmeals.
Lisa says
I need to try it in salads, too!
Ashley | Spoonful of Flavor says
What a beautiful spread! I love strawberry chia seed jam but need to add some rhubarb next time. I love mamma chia too!
Lisa says
Thanks, Ashley! Adding rhubarb would be a berry nice addition! (Okay, maybe that berry pun didn’t work quite so well that time.)
Sarah Grace says
homemade jams are my JAM, :). Haha no but seriously this looks delicious, I love making them myself so I can control all the sugar that goes into it!
xoxo Sarah Grace, Fresh Fit N Healthy.
Darlene says
Looks delicious! I enjoy chia seeds in my overnight oats too!
Lisa says
Thanks, Darlene!
Traci | Vanilla And Bean says
Yoga pants and green smoothies is where it’s at! But, I’ve not ever tried chia jam before! I’ve always used fruit pectin to thicken jam…. but this is a must try! Love how it’s sweetened with maple syrup and OJ! Thank you for sharing Lisa!
Lisa says
Chia jam is definitely worth making! Maybe you should stop by the local farm again and pick up some strawberries and rhubarb (if they have it)!
Alice @ Hip Foodie Mom says
Lisa, I LOVE that you made strawberry rhubarb chia seed jam!!! it’s gorgeous! and haha loved your story about the first time trying chia seeds . . I’ve heard of Mamma Chia and think I’ve seen them at Target! I’ve got to try!!!
Lisa says
Yes, get it at Target! I think I’ve seen more flavors at my local target than anywhere else!
Brittany Koelmel says
I love mama chia squeeze packs! Yummy!
Lisa says
Yup, I love those, too!
Elle says
I like them in greek yogurt. Stonyfield has ones that have it now.
DJohnson says
I love adding chia seeds to my oatmeal.
Alison H. says
I love to put chia seeds in my smoothies & juices!
Lauren says
I like to make chia and coconut milk pudding.
Jenna says
Looks great! I love chia seeds in smoothies & overnight chia pudding.
Linda says
Looks and sounds delicious, but I wonder, for how long time can it be stored?
Lisa says
Hi Linda, I have it down in the recipe. It keeps for about 4 weeks.
Aneenda says
Can this jam be processed? & if so, how long, the usual 10 mins.?
Lisa Lin says
I have not tried processing them before, but I would think that it is similar to other jams.
Jen says
Hi! It’s been a few years since anyone has commented, hopefully you are still seeing new ones on this thread. Can you estimate how much rhubarb and strawberries for this recipe by cups? That would be a huge help. Thanks!
Susan says
Hi Lisa, I am a new follower and your recipes are very interesting along with your helpful tips. Can you use frozen strawberries or rhubarb? Ideally I would use fresh. thank you!