This low sugar strawberry rhubarb chia jam is so easy to make, is made with simple, fresh ingredients and can be used SO in many different ways. It's so delicious, sometimes I just eat it with a spoon!
Jump to:
It's rhubarb season and I've got rhubarb coming out of my ears right now. I am trying to find ways to use it up! We moved to a new property and have 4 rhubarb plants.
This is a fantastic way to use some of that fresh rhubarb!
Homemade strawberry rhubarb jam is one of the best things ever- packed with fruit flavor! And just look at that beautiful red color.
And it can be SO easy. The great thing is that you don't have to know how to can- all you need is a few simple ingredients and a fridge to store the jam! (I haven't become totally comfortable with the canning process yet either!)
Or maybe you do know how to can, but you've got extra fridge or freezer space and not a lot of time. So you decide to make chia jam without added pectin because it takes so little time and is such a simple recipe.
It always contains not NEARLY as much sugar as regular jam, so you can feel great about that!
Why you'll love this recipe
Easy - I mean, this is really easy. When canning large batches of jam feels intimidating, this is a fabulous option! You don't need a water bath canner, canning rack, candy thermometer or mason jars. It does require more frequent batches, but it's so fast and easy, I don't even care. You can also make a larger batch and freeze some for later!
Healthy - Canning jam requires a lot of sugar, so I love that there's a much smaller amount of sugar in this type of jam recipe. I can also use real, natural sweeteners like maple syrup or honey, instead of refined white sugar. Plus, the rest of the ingredients are simple and full of nutrients, so it doesn't leave me feeling yucky after I eat it.
Delicious - I mean, you really can't mess this recipe up, because it's about 90% fresh fruit (or frozen). That strawberry rhubarb flavor... it just tastes like summer!
Ingredients
This homemade jam recipe contains healthy ingredients and a low amount of natural sweetener. You can easily find all these ingredients at the grocery store, especially in the spring and summer!
Strawberries - High in potent antioxidants, which help to fight inflammation and Vitamin C, which is commonly known for its immune-boosting properties, but it also helps with the absorption of iron and the formation of collagen. Strawberries also contain high amounts of manganese, a vital nutrient that helps with brain and nerve function, the formation of bones, blood sugar regulation and much more!
Rhubarb - High in fibre and a good source of Vitamin K and antioxidants and a decent source of calcium. Because of the high fibre content, rhubarb may help lower cholesterol.
Chia seeds - High in many nutrients, including fibre, omega 3's, protein, antioxidants, calcium, iron and much more! They may prevent heart disease, improve bone health and reduce inflammation in the body.
Maple syrup - Natural and contains a small number of vitamins and minerals. It is still sugar, so it's best to use as little as possible! And this recipe contains MUCH less sugar than traditional jams with pectin.
FAQ
This low sugar jam recipe is vegan if maple syrup is used instead of honey.
Yes! It's very easy to use frozen strawberries and rhubarb instead of fresh. You just cook them down until they are mashable and then add the rest of the ingredients!
Either whole or ground chia seeds will work in this recipe. If you leave them whole, you'll notice them in the jam, almost like little raspberry seeds. If they are ground they blend in well and aren't noticeable in the jam.
For the smoothest strawberry rhubarb jam, blend the cooked strawberry and rhubarb with an immersion blender, or in a food processor or blender until smooth. For best results, strain out the seeds using cheesecloth or a fine sieve if you want extra smooth jam. Then use ground chia seeds to thicken.
The jam will thicken as it cools, so use the suggested amount of chia seeds, refrigerate the jam for 30 minutes and if it's not as thick as you'd like, stir in more chia seeds.
Strawberry rhubarb chia jam will last up to 14 days in a sealed container in the fridge.
The most likely reason is that there was excess liquid in your strawberries/rhubarb and more chia seeds are needed to absorb the liquid and thicken the jam. Just add more chia!
This chia jam is low in sugar and acid, so isn't safe to can. Although some people can chia jam using a specific recipe that's designed for canning. This recipe is meant to be small batch and kept in the fridge.
This 4 ingredient strawberry rhubarb jam can be frozen, just refrigerate it overnight first to ensure the chia seeds absorb all the moisture they can. Store in a glass jar (leaving some headspace at the top for expansion) or another freezer safe container. Store jars of jam for up to 3 months in the freezer. This is a great way to store larger amounts of jam if you want to make a larger batch less often.
Absolutely! Be sure the jam is on the thicker side (add more chia seeds if needed) so it will hold well in between other layers of cake.
Tips for making strawberry rhubarb chia jam
- If you're short on time, cut the fruit into small pieces so they'll cook down faster.
- If you like a thick consistency, you can always stir in more chia seeds. Just wait about 30 minutes after you stir them in to test it before adding more. This gives them time to soak up the moisture and thicken the jam!
- The sweetness level is totally a personal preference thing, so add as much or as little sweetener as you like!
Serving ideas
There are endless ways to use this low sugar strawberry rhubarb jam recipe! Here are some ideas:
- Spread on freshly baked bread, toast, English muffins or biscuits
- Use in a sandwich with nut butter
- Top your soaked oatmeal
- Spread on pancakes, German pancakes, french toast, crepes or waffles
- Use as a topping on ice cream, strawberry milkshakes or a bowl of yogurt
- Swirl it into a cheesecake before baking it
- Add it to a smoothie
- Use it as a fruit layer in cakes
- Thumbprint cookies
- Homemade poptarts
- Doughnut filling
- Mix it into yogurt popsicles
Tools you may need
How to make strawberry rhubarb chia jam
Ingredients:
- 3 cups strawberries (fresh or frozen)
- 2 cups chopped rhubarb
- 3-4 tablespoon maple syrup or honey, depending on preference
- ¼ cup + 2 tablespoon ground chia seeds
Instructions:
Place strawberries and rhubarb in a medium saucepan (add ¼ cup of water if using fresh strawberries), covered, over medium-high heat. Remove the lid and stir every few minutes. Once the liquid is boiling, you can reduce to medium heat. Allow 10-15 minutes cooking time, or cook until the strawberries and rhubarb are soft and begin to fall apart.
Mash! For chunkier jam, use a potato masher to break up the fruit until you reach your desired consistency. For smoother jam, blend with an immersion blender or in a food processor or blender.
Add sweetener. Taste and add more if necessary. Mix in chia seeds.
The hot jam will be thinner than when it cools completely. Cover and allow to sit in the fridge for at least 30 minutes before using. Check the jam for thickness and stir in ½ - 1 tablespoon more chia seeds if you want a thicker jam. Again, allow to rest in the fridge for 30 minutes before using.
Makes 2 heaping cups of jam.
How to store strawberry rhubarb chia jam
Store chia strawberry rhubarb jam in an airtight container in the fridge for 10-14 days.
Because of the lack of sugar, this jam should not be stored at room temperature like pectin jam. Keep in the fridge!
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
More healthy condiments
- LOW SUGAR PEACH JAM
- PESTO WITHOUT CHEESE
- LOW SUGAR STRAWBERRY JAM
- PUMPKIN SPICE SAUCE
- LOW SUGAR BBQ SAUCE
📖 Recipe
Low Sugar Strawberry Rhubarb Jam
This low sugar strawberry rhubarb chia jam is so easy to make, is made with simple, fresh ingredients and can be used SO in many different ways. It's so delicious, sometimes I just eat it with a spoon!
Ingredients
- 3 cups strawberries (fresh or frozen)
- 2 cups chopped rhubarb
- 3-4 tablespoon maple syrup or honey, depending on preference
- ¼ cup + 2 tablespoon ground chia seeds
Instructions
- Place strawberries and rhubarb in a medium saucepan (add ¼ cup of water if using fresh strawberries), covered, over medium-high heat. Remove the lid and stir every few minutes. Once the liquid is boiling, you can reduce to medium heat. Allow 10-15 minutes cooking time, or cook until the strawberries and rhubarb are soft and begin to fall apart.
- Mash! For chunkier jam, use a potato masher to break up the fruit until you reach your desired consistency. For smoother jam, blend with an immersion blender or in a food processor or blender.
- Add sweetener. Taste and add more if necessary. Mix in chia seeds.
- The hot jam will be thinner than when it cools completely. Cover and allow to sit in the fridge for at least 30 minutes before using. Check the jam for thickness and stir in ½ - 1 tablespoon more chia seeds if you want a thicker jam. Again, allow to rest in the fridge for 30 minutes before using.
- Makes 2 heaping cups of jam.
Notes
Store chia strawberry rhubarb jam in an airtight container in the fridge for 10-14 days.
Because of the lack of sugar, this jam should not be stored at room temperature like pectin jam. Keep in the fridge!
Nutrition Information:
Yield: 34 Serving Size: 1Amount Per Serving: Calories: 30Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 0g
This nutrient calculation is done by an automated calculator and may not be accurate.
Leave a Reply