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Make tangy and sweet Rhubarb Chia Jam that’s refined sugar-free, vegan and gluten-free and perfect for toast, yogurt and more.
Toast and jam is in many ways the perfect breakfast. It’s crunchy, hearty and just sweet enough to satisfy your sweet tooth in the morning. But most jams that you can find at the store are made mostly with sugar instead of mostly fruit.
I say, it’s time to embrace the natural sweetness of fresh fruit instead of loading jam up with added sugars. This tangy rhubarb chia jam has no refined sugars. It’s thickened with chia seeds, not pectin, and you can really taste the rhubarb flavor.
Ready to boost your breakfast game? Let’s get to this rhubarb jam recipe.
How to Make Chia Jam with Rhubarb
Whenever you’re making jam, you have to cook the fruit down as a first step.
For this recipe, dice the rhubarb into bite-sized pieces. They’ll break down more as they cook, but this helps them come together better.
When the rhubarb starts to break down, thicken up your jam with chia seeds and lemon juice.
Rhubarb on its own doesn’t contain a lot of pectin, which is a natural plant compound that helps jam gel. Lemon juice can help with this, as do chia seeds. They’re great for absorbing liquid and becoming thick and jelly-like (just like Chia Pudding)
Can I Make Other Flavors of Chia Jam?
If you like, you can add extra fruit flavor to the jam with berries. I like throwing in a handful of frozen raspberries or strawberries if I have them. They add extra bold red color and a bit more sweetness. Fresh berries will also work.
Or, if you don’t have rhubarb, you can replace the rhubarb entirely with frozen berries. Use this recipe as a fun starting point to experiment with different fruit flavors in your jam.
Can I Use Frozen Rhubarb?
Most of the year, it can be hard to find fresh rhubarb. So yes, you can replace the fresh stuff with frozen and make the jam the exact same way.
If you’re thinking ahead, you can also freeze your rhubarb for later. Then you’ll never run out of homemade rhubarb chia jam.
Storing Chia Jam
You can store cooled rhubarb-chia jam for up to three weeks in an airtight container in the fridge.
Finely dice rhubarb stalks and add to a saucepan with maple syrup. If using, add your additional berries here as well. Cook on medium heat until the rhubarb starts to soften and release liquid, then smash with the back of a spatula to help break down.
Lower the heat to a simmer, add chia seeds, lemon juice and vanilla if using and cook for 15 minutes until mixture thickens, stirring to avoid burning.
Transfer mixture into a jar, let thicken and cool before covering or refrigerating.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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