Homemade Strawberry Rhubarb Jam Recipe
Jul 28, 2021 • Updated Oct 17, 2023
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Make tangy and sweet Strawberry Rhubarb Jam that’s refined sugar-free, vegan, and gluten-free! Perfect for toast, yogurt, and more.
What Makes This Recipe Great
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 with tons of sugar and little fruit.
I say it’s time to embrace the natural sweetness of fresh fruit instead of loading jam up with added sugars. This Strawberry Rhubarb Jam has no refined sugars. It’s thickened with chia seeds, not pectin, and you can really taste the tart rhubarb flavor and the sweetness of the strawberries, making the perfect combination!
Ready to boost your breakfast game? Let’s get to this rhubarb jam recipe.
How to Make Rhubarb Jam (with or without Strawberry!)
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) without needing added pectin. This jam is more like a preserve, but those terms are used pretty interchangeably here.
Ingredient Notes
- Rhubarb stalk: 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.
- Fresh or frozen strawberries or raspberries
- Maple syrup: This makes such a great natural sweetener without needing granulated white sugar.
- Fresh lemon juice or orange juice
- Chia seeds
- Vanilla extract
Step-by-Step Instructions
- Finely dice rhubarb stalks and add to a large pot or 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 the mixture thickens. Stir to avoid burning.
- Transfer the hot jam mixture into a jar, let it thicken, and cool before you seal or place it in the refrigerator.
Secrets to Success
- If you like, you can add extra fruit flavor to the jam with berries or apples. I like throwing in a handful of frozen raspberries or strawberries if I have them. They add an extra bold red color and a bit more sweetness. Fresh berries will also work. This jam will work with or without additional berries.
- Or, if you don’t have rhubarb, you can replace the rhubarb entirely with frozen berries and make strawberry jam or raspberry jam. The rest of the ingredients stay the same. Use this recipe as a fun starting point to experiment with different fruit flavors in your jam.
- If you want to can more homemade jam for gifts, double the batch and store in half pint jars and seal with the lids after the hot jars cool. Label the jar with the date and contents and tie a bow on top.
- Pick rhubarb that is mostly red in colour (it shouldn’t look like celery) for best results.
Serving Tips
There are endless possibilities for this rhubarb jam. It goes with just about anything. Here are some fun options:
- Oatmeal
- Ice Cream
- Toast
- Yogurt
- Muffins
- Sandwiches
- Donut Filling
Storage Tips
- You can store your cooled strawberry rhubarb jam for up to three weeks in an airtight container in the refrigerator. Stir with a spoon and enjoy it your favorite way.
- To freeze, cool the jam, then store it in a freezer-safe container with space for expansion, label it with the date, and store it in the freezer for up to 3 months. Thaw in the fridge and consume within a few weeks for the best quality.
Recipe FAQs
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.
No, you don’t need to peel the rhubarb. Just wash, trim, and chop the stalks as the skin adds flavor and texture to the jam during cooking.
Rhubarb is low in pectin. To achieve a jam-like consistency, you’ll use lemon juice and chia seeds to thicken it up.
More Fruity Recipes for Summer
Cantaloupe Granita with Lime and Mint
Strawberry Beetroot Cashew Smoothie
Peach Pie Smoothie – Banana Free!
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Homemade Strawberry Rhubarb Jam Recipe
Ingredients
- 3 cups rhubarb stalk chopped
- 1/4 cup maple syrup
- 1 tbsp fresh lemon juice or orange juice
- 2 tbsp chia seeds
- optional add-ins
- 1/2 tsp vanilla extract
- 1 cup fresh or frozen raspberries or strawberries
Instructions
- 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.
Notes
Secrets to Success
-
- If you like, you can add extra fruit flavor to the jam with berries or apples. I like throwing in a handful of frozen raspberries or strawberries if I have them. They add an extra bold red color and a bit more sweetness. Fresh berries will also work. This jam will work with or without additional berries.
-
- Or, if you don’t have rhubarb, you can replace the rhubarb entirely with frozen berries and make strawberry jam or raspberry jam. The rest of the ingredients stay the same. Use this recipe as a fun starting point to experiment with different fruit flavors in your jam.
-
- If you want to can more homemade jam for gifts, double the batch and store in half pint jars and seal with the lids after the hot jars cool. Label the jar with the date and contents and tie a bow on top.
- Pick rhubarb that is mostly red in colour (it shouldn’t look like celery) for best results.
Serving Tips
There are endless possibilities for this rhubarb jam. It goes with just about anything. Here are some fun options:-
- Oatmeal
-
- Ice Cream
-
- Toast
-
- Yogurt
-
- Muffins
-
- Sandwiches
-
- Donut Filling
Storage Tips
-
- You can store your cooled rhubarb jam for up to three weeks in an airtight container in the refrigerator. Stir with a spoon and enjoy it your favorite way.
-
- To freeze, cool the jam, then store it in a freezer-safe container with space for expansion, label it with the date, and store it in the freezer for up to 3 months. Thaw in the fridge and consume within a few weeks for the best quality.
Nutrition information is automatically calculated, so should only be used as an approximation.
