This strawberry rhubarb chia jam is sweet and tart and couldn't be easier to make. It is perfect for breakfast and sweet enough for dessert.
Simple Seasonal Strawberry Rhubarb Chia Jam
Springtime and rhubarb go hand in hand. The tart, stalky vegetable hits its peak at the beginning of spring and makes for an excellent addition to springtime desserts. One of my favorite ways to use rhubarb is to turn it into a thick jam that is both sweet and tart.
Rhubarb is known for its super tart flavor, which isn't very pleasant on its own. However, when combined with something sweet, it takes on a sweet, tangy, and bright flavor profile. The chia seeds give the jam a bit of texture and help thicken it up slightly.
So, the real question is, what do you put strawberry rhubarb chia jam on? The jam is great for breakfast on toast or yogurt or for dessert spread over a simple slice of cake. Whatever you would put your favorite flavor or jam on, you can use this strawberry rhubarb chia spread, too.
Looking for more seasonal springtime treats? This strawberry rhubarb loaf cake and lemon crinkle cookies are always a bright spot for a sweet treat.
Why I Love This Strawberry Rhubarb Chia Jam
- Seasonal Flavors - Rhubarb has such a short window, so it is great to use it while it is in season and fresh.
- Quick and Easy - Everything goes into one sauce pot and mixes together.
- Versatile - The jam can be used in so many ways!
Ingredients Needed To Make Strawberry Rhubarb Chia Jam
See below for all the details on what you'll need to make the full recipe.
- Strawberries - Remove the stems and chop the berries.
- Rhubarb - Give the rhubarb a rough chip.
- Honey - Gives the jam a sweet flavor.
- Lemons - Balances out the flavor in the jam.
- Chia Seeds - To help thicken the jam.
Directions For How To Make Strawberry Rhubarb Chia Jam
- Chop the fruit.
Give the strawberries and rhubarb a rough chop. Place them in the saucepan.
- Add the remaining ingredients.
Add the water, honey, and lemon to the saucepan and turn the heat to medium-low.
- Cook the jam.
Let the jam cook until the fruit is mushy. When you can easily smash it with a fork, take it off the heat.
- Cool and smash.
Add the chia seeds and let the jam cool. It will thicken while it cools. When the jam is cool, use a fork to smash it up to your desired consistency.
Serving Suggestions
Use the strawberry rhubarb chia jam like you would any jam. Spread it on toast, add it to your favorite yogurt, or spread it across a butter cake. It is excellent with peanut butter in a classic PB&J or a thumbprint cookie. The flavors are versatile and allow for so much use for the jam.
Make Ahead and Storage
It is best to make this strawberry rhubarb chia jam and store it in your refrigerator. The jam will last for a few weeks when stored in an airtight container. Use it fresh to get the best flavor out of it.
Tips and Variations
- Make It Sweeter - Want the jam sweeter? Add more honey to the mix when cooking down the fruit.
- Strawberry Overload - If you prefer strawberries over rhubarb but still want some tart flavor, add more strawberries to the mix. This jam is very forgiving with measurements, so adjust it to your taste preference.
- Keep It Hydrated - Add just enough water to cover the fruit to jumpstart the boiling process. If the water boils out and the fruit looks dry, add a few more tablespoons of water to the mixture.
FAQs
You do not need pectin to make strawberry rhubarb jam. Rhubarb is low in pectin, so this jam isn't all that thick. Compared to store-bought jam, it is more like a spread.
Strawberries and rhubarb are a classic combination. They make a sweet and tart combination and, when cooked together, make a beautiful pinkish, red color.
While the lemon helps balance out the jam's flavors, it also helps as a thickening agent. Lemons activate the pectin and make the jam thicker.
Strawberry Rhubarb Chia Jam
Ingredients
Equipment
Method
- Chop the strawberries and rhubarb into chunks. Add the fruit to the saucepan.
- Add the honey and lemon to the saucepan. Add water to the fruit mixture, just enough to cover it.
- Place the saucepan on medium heat and let the mixture come to a boil. Then, turn the heat to medium-low and let the mixture simmer for about 15-minutes.
- After 15 minutes, see if the fruit can be mashed with a fork. If it can, it is done. If not, continue cooking the fruit.
- When the fruit is soft, take the jam off the heat and add the chia seeds to let it thicken. When the jam is cool, use a fork to mash the jam to the desired consistency.
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