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Strawberry Rhubarb Chia Seed Jam - an easy, paleo-friendly jam!
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Servings: 1 1/2 cups
Author: Lisa Lin

Strawberry and Rhubarb Chia Seed Jam

Prep Time10 mins
Cook Time25 mins


  • 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


  • 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.


NUTRITION INFORMATION: Makes 24 Servings (2 tablespoons per serving). Amount Per Serving: Calories: 24, Total Fat 0.3g, Saturated Fat: 0g, Sodium: 1.2mg, Cholesterol: 0mg, Total Carbohydrate: 5.4g, Dietary Fiber: 0.6g, Sugar: 4.1g, Protein 0.3g
If you don't want ginger bits in your jam, add 1 tablespoon grated ginger instead of minced ginger.
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