Easy Homemade Strawberry Rhubarb Chia Jam Recipe Without Pectin
A quick and easy homemade strawberry rhubarb jam thickened naturally with chia seeds instead of pectin, delivering a bright, tangy, and spreadable jam perfect for breakfasts and snacks.
- Prep Time: 5 minutes
- Cook Time: 20-27 minutes
- Total Time: 30-35 minutes
- Yield: About 1.5 cups (approximately 12 servings of 2 tablespoons each) 1x
- Category: Breakfast, Spread, Snack
- Cuisine: American
Ingredients
Scale
- 2 cups (300 grams) fresh or frozen strawberries, hulled and quartered
- 2 cups (250 grams) rhubarb, chopped into 1/2-inch pieces
- 3 tablespoons chia seeds (black or white)
- 1/4 to 1/3 cup (50–65 grams) honey, maple syrup, or granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Rinse and hull the strawberries, then cut into quarters. Chop the rhubarb into roughly 1/2-inch pieces. Measure out 2 cups (300 grams) strawberries and 2 cups (250 grams) rhubarb.
- In a medium saucepan, combine the strawberries, rhubarb, and sweetener (1/4 to 1/3 cup depending on taste). Place over medium heat and stir occasionally.
- If the fruit looks like it’s drying out, add a tablespoon or two of water.
- Lower the heat to medium-low and let the fruit simmer gently. Stir every few minutes to prevent sticking. The rhubarb should become tender and the mixture slightly thickened.
- Stir in 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract (if using).
- Remove the pan from heat and mix in 3 tablespoons of chia seeds. Stir thoroughly to distribute them evenly.
- Let the jam sit for 10-15 minutes to thicken as the chia seeds absorb liquid.
- Transfer the jam to a clean jar or container. Let it cool to room temperature, then refrigerate. The jam will thicken further as it chills.
Notes
Use fresh, ripe fruit for best flavor and texture. Stir often to prevent sticking. Chia seeds thicken the jam naturally; if jam is too runny after cooling, add more chia seeds and let rest. For smoother jam, blend fruit before adding chia seeds. Jam keeps up to 2 weeks refrigerated and freezes well for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons (30 gr
- Calories: 4050
- Sodium: 5
- Fat: 1.5
- Carbohydrates: 1012
- Fiber: 34
- Protein: 1
Keywords: strawberry jam, rhubarb jam, chia jam, no pectin jam, homemade jam, quick jam recipe, vegan jam, gluten-free jam