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Strawberry Rhubarb Chia Jam

Gluten-free and Vegan! 

Strawberry rhubarb has to be my favorite flavor combination of all time.
I have always been a fan of the sweet and sour tastes! Nothing really hits like this combo for me.
You can find rhubarb at the market during Spring and Summer when it is in season, but it is becoming more common to see it in grocery stores even past that because of its growing popularity. 


Prep Time: 5 minutes
Cook Time: 20-25 minutes

Wait Time: 30 minutes
Difficulty: Easy
Makes: 500ml 

2 cups frozen strawberries

2 cups frozen rhubarb

1tsp vanilla

2tsp lemon juice

2Tbsp maple syrup

2-3Tbsp chia seeds


-place a medium-sized pot on the stove and turn it on to medium-high heat. 

-add the frozen strawberries, rhubarb, and syrup to the pot. 

-stir until some of the water from the fruits starts to melt out.

-once they are in a bit of their own water it is safer to let it cook down without stirring as frequently. 

-After about 15-20 minutes and once the fruits are feeling a bit mushy when stirring, use a potato masher to really turn things into a nice mushy, thick soup consistency 

-add in the chia seeds and let simmer for 5 minutes, stirring frequently so as not to let the chia seeds stick to the bottom of the pot. 

-remove from heat and pour into a large bowl 

-add lemon juice and vanilla

*do some taste tests at this point because if you would like it to be a bit sweeter than tangy, you can add a bit more syrup. But just to a little at a time because it can get really sweet with just a little syrup*

-put in the fridge to cool for 30 minutes, stirring it at 15 minutes to cool evenly

-once cooled, carefully scoop into your 500ml jar with an airtight lid. 

*you can keep it in the fridge for up to one week

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