Easy Strawberry Rhubarb Chia Jam (only 4 ingredients!)

A strawberry rhubarb chia jam that delivers all of the spring fruit flavour without all of the added sugar. Easy to make and freezer-friendly too!

Strawberry rhubarb chia jam in a jar on a marble counter

Every spring I cannot wait to get my hands on some fresh rhubarb. As a kid there was nothing better than chomping on the tart red stalks dipped in sparkling white sugar straight out of grandma’s garden. While I haven’t eat rhubarb like this in years, many of my favorite rhubarb recipes involve turning it into a sweet dessert.

Because rhubarb is quite bitter this recipe does require some sweetener; however, not nearly as much as a typical jam. Instead of gelatin and sugar, chia seeds are the main jelling ingredient. While this does not truly preserve the fruit for as long as regular jam, is it easy to freeze smaller portions to defrost and enjoy on a weekly basis.

Additionally, while the rhubarb season is not long, preserving it as a jam is a great way to enjoy it all year long. And did I mention this recipe only involves four ingredients (two of which are strawberries and rhubarb) and about 30 minutes to make? What could be better!


Chia seeds are tiny black seeds that are native to Mexico and Guatemala. They are highly nutritious, containing significant amounts of essential minerals, healthy omega-3 fatty acids and fiber. In fact, more than 80% of the carbohydrates in chia seeds are fiber. Only 2 tablespoons of chia contains about 11 grams – that’s 1/4 to 1/3 of our daily fiber needs, for both men and women respectively. Chia’s rich fiber content is also what allows it to absorb 10-12 times its own weight in liquid, granting it the gelling properties that are essential for making this jam.


What sets this recipe apart from the rest is that it uses ground chia seeds. This helps it achieve a texture closer to a conventional jam, rather than the bubbly, seedy texture of a typical chia jam. Using whole rather than ground chia won’t affect the flavor of the jam, so this additional step is optional but highly recommended.

plain yogurt in a glass bowl swirled with chia jam


To make this jam, all you will need is four ingredients:

  • Rhubarb: remove the leaves and ends and roughly chop into small pieces
  • Strawberries: the riper the berries, the less sweetener you’ll need to add
  • Chia seeds: finely ground (or not, up to you!)
  • Sweetener: granulated sugar, brown sugar, maple syrup or any other sweetener of choice will work. Start with 1-2 tablespoons and taste to adjust, depending on the sweetness of your fruit


Here are some of my favorite ways to use this recipe:

  • slathered on a thick slice of buttered toast
  • swirled into plain yogurt or oatmeal
  • as a topping for vanilla ice cream

What’s your favorite way to use chia jam? Let me know in the comments below!

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strawberry rhubarb chia jam in a jar with a spoon

Strawberry Rhubarb Chia Jam

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  • Total Time: 30 minutes
  • Yield: 2 cups 1x


A strawberry rhubarb chia jam that delivers all of the spring fruit flavour without all of the added sugar. Easy to make and freezer-friendly too!


  • 2 cups chopped strawberries
  • 2 cups chopped rhubarb
  • ¼ cup water
  • 12 tablespoons sweetener of choice (sugar, maple syrup etc.)
  • 2 tablespoons ground chia seeds (see note)


  1. Simmer the fruit. Combine the chopped fruit, water and sweetener in a large pot. Bring to a simmer over medium heat and cook for 10-15 minutes, until the fruit is soft enough to mash with the back of a spoon.
  2. Add the chia. Sprinkle the ground seeds over the mashed fruit and whisk thoroughly to combine. Cook over low heat for another five minutes.
  3. Left cool and enjoy! Remove the jam from the heat and allow to cool completely. Transfer to an airtight container and store in the fridge for up to one week, or freeze for up to three months.


Grind chia seeds in a coffee grinder or high powered blender until fine.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Dessert, Sauces
  • Cuisine: American

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