In this post, we will discuss how to make this delicious rhubarb jam recipe, how to store it, some recipe variations, and rhubarb season!
What You'll Need:
- Rhubarb stalks, or frozen rhubarb pieces
- Strawberries, fresh or frozen
- Maple Syrup
- Pure vanilla extract
- Lemon Juice
- Chia seeds
- Ground cardamom
How to Make It:
This recipe is super simple and fast! It only requires a few steps.
First, simmer the fruit with maple syrup and cardamom in a saucepan for 5-7 minutes, or until a syrup consistency is achieved.
Next, you will mash the fruit with a masher or the back of a spoon to break down the fruit into a pulp or puree.
Lastly, add the chia seeds and lemon juice then set aside in a container to cool down and thicken. This can be sped up by placing it in the refrigerator. Voila! A super easy quick jam.
How to Store it:
This rhubarb jam can be stored in an airtight container in the refrigerator for up to 1 week or put in the freezer (in a freezer-safe container) for up to one year.
Variations:
This rhubarb jam recipe is naturally vegan and gluten-free, and no canning is needed!
No rhubarb? No problem! Simply substitute with berries or other tasty fruit, like sour cherries! I also have a berry chia jam atop my favorite almond butter bars, worth trying!
If you prefer a different sweetener than maple syrup, try honey, granulated sugar (use about ⅓ cup), or liquid stevia (about 10 drops equals 1 tablespoon of honey or maple syrup).
Instead of the cardamom, try cinnamon or nutmeg! Want a fun herb? Try fresh mint!
Rhubarb Season:
Rhubarb is mainly in season during the spring, from April to June in many regions, although the exact time can vary depending on your climate and location. This is when rhubarb plants produce their vibrant red or green stalks when harvested. Rhubarb has a nice tart taste that balances nicely in sweet desserts, but it can also be the perfect pairing for a sauce to add to your favorite protein or astringency in a salad! The uses for rhubarb are endless!
I hope you enjoyed this post and learned a little about rhubarb! Get your rhubarb at your nearest grocery store or farmer's market this spring before rhubarb season is over!
Please leave me any comments or questions below! I am always here to help!
XOXO Bunny
PrintRhubarb Jam Recipe with Strawberries and Chia Seeds
This rhubarb jam recipe with tasty strawberries and chia seeds is a quick and easy spread with no canning required!
- Prep Time: 5 minutes
- Cook Time: 7
- Total Time: 12 minutes
- Yield: 12 1x
- Category: Condiment
- Method: Cooking
- Cuisine: American
- Diet: Vegan
Ingredients
1 ½ cups rhubarb stalks, about 2-3 large stalks, diced
1 ½ cups strawberries, thawed if frozen, diced
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground cardamom (optional)
1 tablespoon lemon juice
3 tablespoons chia seeds
Instructions
In a saucepan, bring the rhubarb, strawberries, maple syrup, vanilla extract, and cardamom to a simmer. Cook, stirring occasionally until the fruits are broken down and softened about 5-7 minutes. The consistency should become more of a syrup with the liquid reduced.
Remove from heat and break down using a masher to create a pulp or fruit puree. Add in the lemon juice and chia seeds, and stir to combine. Transfer to a container and store in the refrigerator to cool and thicken. Makes about 1 ½ cups.
Notes
Store in an airtight container or jar with about ½ inch of room left. This can be stored in the refrigerator for one week and in the freezer for up to one year.
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