Strawberry Rhubarb Chia Seed Jam


strawberry rhubarb jam 1

strawberry rhubarb jam 2

strawberry rhubarb jam 3

Making jam should always give you a sense of accomplishment and this recipe will do that. The best part is, it only takes 5 minutes! In addition, the chia seeds are a good source of Omega 3 fatty acids, antioxidants, fibre and plant-based protein. I used frozen strawberries as I had some in the freezer and also in Autumn, it’s cheaper to get them frozen rather than fresh. Rhubarb is wonderfully in season all year round in Australia and I love it’s tartness however you can substitute it with any other fruit you like in this recipe. If you’re using a sweeter fruit, I suggest reducing the honey.

Spread this jam on pancakes, toast, scones, or mix into porridge or yoghurt – the possibilities are endless!

Makes 2 small jars

What you need

2 ⅔ cup strawberries
1 ⅓ cup rhubarb, chopped
6 tablespoons raw honey
4 tablespoons chia seeds

What to do

Process all ingredients in a blender until smooth, transfer to jars and refrigerate overnight. The chia seeds will gel, thickening the fruit puree. And that’s it!

Keeps in an airtight jar for up to 2 weeks.

strawberry rhubarb jam 4



  1. May says:

    Yummy awesomeness! I might try thus with frozen blueberries too…

    • Thao says:

      What a great idea to use up frozen blueberries! I think that sounds nice as rhubarb made mine a bit tart (and normally I like that!) but I did end up adding more honey to compensate :) I imagine the colour of your jam will be beautifully purple, you’ll have to share a pic please!

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