Strawberry Rhubarb Chia Seed Jam (No Pectin) Recipe

Introduction

This Strawberry Rhubarb Chia Seed Jam is a fresh, homemade spread that’s easy to make without any pectin. It combines the natural sweetness of strawberries with the tartness of rhubarb, thickened naturally by chia seeds for a healthy twist.

Ingredients

• 2 cups sliced fresh strawberries
• 2 cups rhubarb, diced small (leafy ends removed)
• 1/3 cup brown cane sugar (adjust to taste as it cooks down)
• 1/4 cup water
• 2 tablespoons chia seeds
• 1 teaspoon fresh lemon juice

Instructions

1. Step 1: In a medium saucepan, combine the strawberries, rhubarb, brown sugar, and water. Bring the mixture to a gentle boil over medium heat and cook for about 8 minutes, stirring occasionally, until the fruit is completely softened and mostly broken down.
2. Step 2: Remove the pan from heat. If needed, use a potato masher to break down any remaining chunks of fruit. Stir in the chia seeds and lemon juice.
3. Step 3: Set the jam aside at room temperature to cool and thicken. The chia seeds will absorb liquid and swell within about an hour, creating a jam-like texture.
4. Step 4: Transfer the cooled jam to a sealable jar or container and refrigerate.
5. Step 5: Once chilled and set, your jam is ready to enjoy on toast, yogurt, or as a topping for desserts.

Tips & Variations

• For a sweeter jam, add more brown sugar gradually while cooking, tasting as you go.
• Use frozen strawberries if fresh are not available; thaw before cooking.
• Try adding a pinch of cinnamon or vanilla extract for extra warmth and flavor.
• For a smoother texture, blend the cooked fruit mixture before adding chia seeds.

Storage

Store the jam in a sealed container in the refrigerator for up to two weeks. For longer storage, freeze the jam in an airtight container for up to three months. Thaw in the fridge before using. Reheat gently if you prefer a warm spread, but stirring well helps maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this jam?

Yes, you can use frozen strawberries and rhubarb. Just thaw them before cooking to ensure even cooking and proper texture.

Do I need to add pectin or preservatives?

No, the chia seeds naturally thicken the jam, and refrigeration keeps it fresh. This recipe is designed to be simple and preservative-free.

Strawberry Rhubarb Chia Seed Jam (No Pectin) Recipe

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★★★★★

4.4 from 134 reviews

This Strawberry Rhubarb Chia Seed Jam is a simple, homemade preserves recipe that requires no pectin. Combining fresh strawberries, diced rhubarb, brown cane sugar, and chia seeds, this jam thickens naturally to create a perfectly sweet and tangy spread. The chia seeds not only add a nutritional boost but also help the jam achieve the ideal gel-like consistency without traditional thickeners. It’s cooked gently on the stovetop and ideal for those seeking a natural, easy, and delicious fruit preserve.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 18 minutes
• Yield: About 1.5 cups of jam 1x
• Category: Preserves
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Fruit and Base Ingredients

• 2 cups sliced fresh strawberries
• 2 cups rhubarb, diced small (leafy ends removed)

Sweetener and Thickener

• 1/3 cup brown cane sugar (can add more to taste as it cooks down)
• 1/4 cup water
• 2 tablespoons chia seeds

Flavor Enhancer

• 1 teaspoon fresh lemon juice

Instructions

1. Cook the Fruit: In a medium saucepan, combine the sliced strawberries, diced rhubarb, brown cane sugar, and water. Place the saucepan over medium heat and bring the mixture to a steady bubble. Stir occasionally and cook for about 8 minutes or until the fruit is completely softened and broken down, with almost no visible strawberry pieces remaining. Adjust the heat as needed to prevent burning.
2. Mash and Mix: Remove the saucepan from heat. Use a potato masher to further break down any remaining large fruit pieces for a smoother jam texture. Stir in the chia seeds and fresh lemon juice thoroughly, which will help thicken the jam naturally.
3. Cool and Thicken: Set the jam aside to cool at room temperature. Allow it to sit for at least one hour, during which the chia seeds will plump and help the jam firm up to the perfect consistency.
4. Store the Jam: Transfer the cooled jam into a sealable canning jar or airtight container. Place it in the refrigerator to keep it fresh and further set the jam.
5. Serve and Enjoy: Once chilled and set, your Strawberry Rhubarb Chia Seed Jam is ready to enjoy on toast, yogurt, or as a sweet addition to desserts.

Notes

• You can adjust the amount of brown sugar to taste depending on your preferred level of sweetness.
• Make sure to remove the leafy ends of the rhubarb before dicing as they are toxic.
• The chia seeds work as a natural thickener and also add omega-3 fatty acids and fiber.
• Store jam in the refrigerator and consume within 2 weeks for best quality.
• If you prefer a smoother jam, you can blend the fruit mixture before adding chia seeds.

Keywords: strawberry rhubarb jam, chia seed jam, no pectin jam, homemade preserves, easy fruit jam, healthy jam, natural thickener