Rhubarb Jam Recipe with Strawberries and Chia Seeds

rhubarb jam with rhubarb in background

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This rhubarb jam recipe with tasty strawberries and chia seeds is a quick and easy spread with no canning required!



1 1/2 cups rhubarb stalks, about 2-3 large stalks, diced

1 1/2 cups strawberries, thawed if frozen, diced

1/4 cup pure maple syrup

1 teaspoon pure vanilla extract

1/4 teaspoon ground cardamom (optional)

1 tablespoon lemon juice

3 tablespoons chia seeds


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 1/2 cups.


Store in an airtight container or jar with about 1/2 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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