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Homemade Strawberry Rhubarb Jam Recipe

Make tangy and sweet Strawberry Rhubarb Jam that's refined sugar-free, vegan, and gluten-free! Perfect for toast, yogurt, and more. 
Course: condiments
Author: Remy

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.