This tangy low-sugar strawberry rhubarb jam is softly set with chia seed for a light, fresh flavor. Perfect with toast, PBJ, yogurt, oatmeal, & more.
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total: 40 minutesminutes
Servings: 2cups
Ingredients
2cups(230 g / 8 ounces) rhubarbin ½-inch lengths
⅓cup(90 ml) maple syrupmore to taste
3cups(13 ounces / 370 g) stemmed, quartered strawberriesor halved if small
1tablespoonchia seed more if you want a firmer set
Instructions
Combine the rhubarb and maple syrup in a medium saucepan. Place over medium heat and bring to a simmer. Reduce the heat to low and simmer gently until the rhubarb is tender and just starting to break down, about 5 minutes, stirring occasionally.
Stir in the strawberries and simmer until the jam is reduced by about a third, 10 - 15 minutes. The berries should be very soft and falling apart but not completely disintegrated; I like them to hold a bit of a shape in the finished jam.
Stir in the chia seeds and cook 1 minute more. Remove from the heat. Transfer the jam into jars and chill until set, at least a few hours and up to 2 weeks, or freeze for longer storage.
Notes
You can make this with frozen fruit if you like. Just increase the cooking time if needed.
Feel free to trade some or all of the strawberries for other berries – raspberries, tayberries, blackberries, blueberries, or any others.
See the post above for serving suggestions!
Variation: Strawberry (or blueberry) Chia JamOmit the rhubarb. Combine 3 cups hulled and quartered strawberries, 1/4 cup maple syrup, and juice from 1/2 a medium lemon in a large saucepan. Bring to a simmer over medium high heat, then lower the heat to maintain a simmer. Cook until the juices bubble thickly and are reduced by about half, 10-15 minutes. Stir in 2 tablespoons chia seeds and cook for 1 more minute, then remove from the heat and mash the berries until mostly broken down.Nutrition facts are for 1 of 2.5 servings.