Easy Strawberry Rhubarb Chia Jam (No Refined Sugar, Just 5 Ingredients!)

Strawberry Rhubarb Chia Jam is great way to use rhubarb while sticking to clean eating!

You know those mornings when you’re craving something sweet but you’re also trying to stay on track with clean eating? Yeah, me too. That’s why this homemade strawberry rhubarb chia jam is totally my jam! hah! With only 5 ingredients, it’s ridiculously easy to make, and it’s naturally sweetened with no weird additives or refined sugar. Plus, it’s a great way to use up some of that rhubarb if you’ve got it laying around (because who doesn’t always have rhubarb on hand, right?). We have been eating it on yogurt topped with this Homemade Wheat Puff Cereal and it is divine!

Let’s dive into why this jam is about to be your new favorite thing!

Why Chia Seeds Make the Best Jam Buddy

You’ve probably seen chia seeds pop up in smoothies, puddings, and even baked goods, but did you know they’re awesome in jam too? Yup! Chia seeds work their magic by soaking up the liquid from the rhubarb and thickening everything up without needing any pectin or artificial thickeners. Plus, they add some fiber and healthy omega-3s, so you can feel extra good about spreading this stuff on your toast (or eating it straight from the jar!).

Ingredients:

• Rhubarb: The star of the show! Fresh or frozen, it works.
• Strawberries: Fresh or frozen works here too! For a tart jam, you can replace these with more rhubarb
• Chia Seeds: These little seeds do all the thickening magic.
• Natural Sweetener (Honey or Maple Syrup): No refined sugar here, just some natural sweetness. I like to get these local, but here is an amazon maple syrup that is also delicious!
• Lemon Juice: Adds a little tang to balance the sweetness, plus it’s just what rhubarb dreams of. 365 by whole foods & Santa Cruz both make excellent options for when you don’t have a lemon around!

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How to Make Rhubarb Chia Jam (It’s Seriously Easy)

1.Prep the Rhubarb & Strawberries: Slice each rhubarb stalk down the middle, then chop. You’ll need about 1.5 cups. Don’t stress over the size—just get it into small-ish chunks. Quarter the strawberries, you’ll need about 2 cups.

2. Cook It Up: Toss the chopped rhubarb & strawberries into a pot with the maple syrup or honey and let it cook down until it’s soft and mushy. This should take about 10-12 minutes. Use a potato masher or fork to lightly smash the fruit. I like to use my fork to smash the pieces against the side of the pot.

3. Chia Time: Now add in the chia seeds and lemon juice. Stir them in and let the jam simmer for another 6-7 minutes. Watch the chia seeds do their thickening thing.

4. Let It Cool: Once it’s thickened, let it cool down. It’ll set up more as it cools.

5. Store It: Pop it into a jar and store it in the fridge. I like to store the jam in a wide mouth mason jar and these screw on lids from amazon. It’ll last up to 2 weeks, but I doubt it’ll last that long before it get devoured.

Pro Tips & Swaps You’ll Love

• Frozen Rhubarb or Strawberries? No Problem: Don’t stress—frozen works just as well!
• Just thaw it out before cooking.
• Sweetener Swap: I’ve used honey and maple syrup in this jam, but feel free to swap them out for stevia or monk fruit if you’re keeping things sugar-free.

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How to Use Your Strawberry Rhubarb Chia Jam (Spoiler: It’s Delicious Everywhere)

Okay, now that you’ve got this jar of jam, what do you do with it?

• Spread it on toast: Classic. Simple. Delicious.
• Top your oatmeal or yogurt: Breakfast of champions.
• Use it as a topping for pancakes or waffles: Because who needs syrup when you’ve got homemade jam?
• Dip some crackers: For a fun little snack or party appetizer, or spread over cream cheese for a dip.

This strawberry rhubarb chia jam is an easy, clean-eating recipe that brings a burst of sweet-tart flavor to your morning (or anytime). With only a few simple ingredients, you can skip the store-bought jams loaded with sugar and preservatives. Plus, it’s a great way to use up rhubarb and make something that’ll last for weeks in your fridge. So, grab that rhubarb, a jar, and get jammin’—your taste buds will thank you.

Give this clean-eating rhubarb chia jam a try, and let me know how it turned out! Tag me in your creations or share any fun variations you make—I’d love to hear what you come up with!

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