Strawberry Rhubarb Chia Jam
Make homemade strawberry rhubarb chia jam with just 4 ingredients and no canning! This maple-sweetened spread is naturally gluten-free and perfect for busy mornings.
You know what? There’s something almost magical about watching ruby-red rhubarb soften into jammy perfection on your stovetop. I’ll never forget the first time I made this strawberry rhubarb chia jam—I was convinced I’d need fancy equipment and hours of canning work. Turns out, I was completely wrong!
This 4-ingredient jam requires zero canning skills and comes together faster than your morning coffee brews. The chia seeds do all the thickening work naturally, so you can skip the pectin and complicated steps entirely.
Whether you’re new to gluten-free cooking or just looking for a maple-sweetened spread that actually tastes like real fruit, this recipe is about to become your new breakfast staple. The combination of tart rhubarb and sweet strawberries creates a balance that’s just chef’s kiss.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Rhubarb, cut in ½-inch pieces | 2 cups (230 g) | Fresh or frozen works |
| Maple syrup | ⅓ cup (90 ml) | Adjust to taste |
| Strawberries, stemmed and quartered | 3 cups (370 g) | Halve if small |
| Chia seeds | 1 tablespoon | Add more for firmer set |
Instructions
Step 1: Combine the rhubarb and maple syrup in a medium saucepan. Place over medium heat and bring to a simmer, then reduce the heat to low. Let it simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally to prevent sticking.
Step 2: Stir in the strawberries and continue simmering until the jam reduces by about a third, which takes 10-15 minutes. The berries should be very soft and falling apart but not completely disintegrated—I like them to hold a bit of shape in the finished strawberry rhubarb chia jam. You’ll notice the mixture turning a gorgeous deep pink color as it cooks.
Step 3: Stir in the chia seeds and cook for 1 minute more, allowing them to distribute evenly throughout your maple-sweetened jam. Remove from the heat and transfer the jam into clean jars. Chill until set, at least a few hours and up to 2 weeks, or freeze for longer storage—the chia seeds will work their magic as it cools!
Substitutions
Sweetener Swap: If you don’t have maple syrup on hand, honey works beautifully in this 4-ingredient jam. You can also use agave nectar or even a bit of coconut sugar dissolved in a tablespoon of water for a different flavor profile.
Fruit Variations: Can’t find fresh rhubarb? Frozen rhubarb works perfectly—no need to thaw it first. You can also swap the strawberries for raspberries or blackberries if that’s what’s in season.
Chia Seed Alternatives: Flax seeds can replace chia seeds in a pinch, though the texture will be slightly different. Use the same amount and expect a nuttier flavor in your finished jam.
Troubleshooting
Too Runny? If your strawberry rhubarb chia jam seems thin after chilling, don’t panic! Simply return it to the pot, add another teaspoon of chia seeds, and simmer for 2-3 minutes before cooling again.
Too Thick? Well… this is an easy fix. Stir in a tablespoon or two of water or fresh lemon juice to loosen it up. The jam will naturally thicken as it cools, so remember it should look slightly looser than your desired consistency while still warm.
Overly Tart? Rhubarb can vary in tartness depending on the season and variety. Taste your jam after adding the strawberries and adjust the maple syrup accordingly—sometimes an extra tablespoon makes all the difference in this maple-sweetened spread.
Storage
This no-canning required jam stores beautifully in airtight jars in the refrigerator for up to 2 weeks. For longer storage, freeze it in small portions using freezer-safe containers or even ice cube trays for perfectly portioned servings that thaw in minutes.
Serving Suggestions
Spread this 4-ingredient jam on warm gluten-free toast, swirl it into yogurt, or dollop it over pancakes for a breakfast upgrade. It’s also incredible on top of my gluten-free salmon pasta served with a cream cheese spread as an elegant appetizer.
Try it as a filling for thumbprint cookies or layer it into overnight oats for meal prep perfection. The possibilities are truly endless with this versatile strawberry rhubarb chia jam!
Variations
Kid-Friendly Version: Reduce the rhubarb by half and increase the strawberries for a sweeter, less tart jam that little ones adore. You can also add a splash of vanilla extract for extra appeal.
Dairy-Free Pairing: This jam is naturally dairy-free and pairs wonderfully with coconut yogurt or spread on almond butter toast. It’s a breakfast combination my whole family requests on repeat.
Holiday Twist: Add a cinnamon stick while simmering for a cozy, Thanksgiving-inspired flavor. Remove it before jarring, and you’ve got a festive spread that’s perfect for holiday brunch or gifting.
Berry Boost: Man, oh man, adding a handful of blueberries or blackberries creates the most beautiful jewel-toned jam! It adds extra antioxidants too, according to trusted nutrition research on berry benefits.
FAQs About Strawberry Rhubarb Chia Jam
Can I make this jam without chia seeds?
Yes, though chia seeds provide the easiest thickening method for this no-canning required recipe. Without them, you’ll need to cook the jam longer to achieve a thicker consistency through reduction alone.
How do I know when the strawberry rhubarb chia jam is done cooking?
The mixture should coat the back of a spoon and reduce by about a third from its original volume. Remember, it will thicken significantly as it cools, so don’t overcook it or you’ll end up with fruit leather!
What’s the best way to use frozen rhubarb?
Add frozen rhubarb directly to the pan without thawing—it’ll release a bit more liquid, so you may need to simmer slightly longer. The flavor and texture turn out identical to fresh in this maple-sweetened jam.
Why is my jam separating in the jar?
This typically happens if the chia seeds weren’t fully incorporated or the jam wasn’t stirred during cooling. Give it a good stir before serving, and it’ll come right back together perfectly.
Can I reduce the maple syrup for a lower-sugar version?
Absolutely! Start with ¼ cup and taste as you go—this 4-ingredient jam is very forgiving. Just keep in mind that some sweetness helps balance the natural tartness of rhubarb.
How long does this jam take to set completely?
Plan for at least 3-4 hours in the refrigerator, though overnight is ideal. The chia seeds need time to fully absorb the liquid and create that perfect jammy texture.
Final Thoughts
This strawberry rhubarb chia jam has become my secret weapon for making busy weekday mornings feel a little more special. It’s as light and fluffy as a cloud when you fold it into whipped coconut cream for a simple dessert!
If you’re looking for more easy gluten-free recipes that skip the complicated steps, check out my Indonesian pork satay with rica-rica sambal for dinner inspiration or my gluten-free cauliflower fried rice for a quick weeknight meal. Both prove that gluten-free cooking doesn’t have to be complicated or time-consuming—just delicious and nourishing.
The best part? You probably have everything you need already sitting in your kitchen right now. So grab those strawberries and let’s get jamming!
Strawberry Rhubarb Chia Jam
Equipment
- Medium saucepan
- Wooden spoon
- Glass jars
Ingredients
- 2 cups rhubarb cut in ½-inch pieces (230 g), fresh or frozen
- ⅓ cup maple syrup 90 ml, more if needed to taste
- 3 cups strawberries 370 g, stemmed and quartered or halved if small
- 1 tablespoon chia seeds or more for a firmer set
Instructions
- Combine the rhubarb and maple syrup in a medium saucepan. Place over medium heat and bring to a simmer, then reduce the heat to low. Let it simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally to prevent sticking.
- Stir in the strawberries and continue simmering until the jam reduces by about a third, which takes 10-15 minutes. The berries should be very soft and falling apart but not completely disintegrated—I like them to hold a bit of shape in the finished strawberry rhubarb chia jam. You’ll notice the mixture turning a gorgeous deep pink color as it cooks.
- Stir in the chia seeds and cook for 1 minute more, allowing them to distribute evenly throughout your maple-sweetened jam. Remove from the heat and transfer the jam into clean jars. Chill until set, at least a few hours and up to 2 weeks, or freeze for longer storage—the chia seeds will work their magic as it cools!
