This quick and easy strawberry rhubarb chia jam takes two of my favorite flavors of summer and turns it into one healthy recipe! If you have never made jam before this is the recipe to start with. It uses chia seeds to thicken the jam instead of pectin and takes only 15 minutes start to finish to make!
If you were to ask me what my favorite flavor of pie is, my answer would be immediate– My mom’s strawberry rhubarb pie. I love tiramisu, s’mores, creme brulee, pie in general and just about anything made with dark chocolate, but none of them hold a candle to my mom’s pie. Her strawberry rhubarb pie tastes like summer, love and childhood all rolled into one. It’s my absolute favorite dessert in the whole wide world and the dessert that I request every summer for my birthday.
My parents had a patch of rhubarb that grew in their front yard when I was a kid. My parents will be the first to tell you that the rhubarb was neglected, never watered and rarely tended to– yet it thrived. Several times every summer my mom would head out to her rhubarb patch with a knife and a brown paper bag and come back into the house a few minutes later with a bag full of rhubarb. My mouth would immediately start to water when I saw the rhubarb because I knew that strawberry rhubarb pie was in my near future.
Now that I’m an adult I have my own little rhubarb patch in my back yard (though it’s not nearly as prolific as my parent’s). This year I’m determined to make the most out of the rhubarb we grow. I don’t think that my pie making skills will ever come anywhere close to my mother’s, so instead I’ve decided to try to re-create the flavors in other forms.
Over the weekend I made my kids strawberry chia lemonade from Ruby Roth’s The Help Yourself For Kids Cookbook. It made me start thinking about how much I love chia (find my 30 second chia pudding recipe here) and made me want to start experimenting with it more. I had been wanting to make chia jam for awhile. The chia naturally thickens your jam, instead of using pectin, and you can make it in small batches that can be stored in the fridge.
Strawberry rhubarb chia jam sounded like perfection to me. Spoiler alert… it was!!! This recipe is seriously so yummy. My son has been eating it slathered on top of bread or toast. Tonight I will be making it with the kids in my cooking class to serve on top of my 20 Minute Scones. This week my family and I have also been eating it on top of Greek yogurt and vanilla ice-cream.
You are going to LOVE it and it’s seriously so easy to make. SO EASY!!! You don’t even have to cut your strawberries. You can easily make this recipe start to finish in 15 minutes. So what are you waiting for?!?!? Oh yeah, the recipe! Read on for my Quick and Easy 15 Minute Strawberry Rhubarb Chia Jam Recipe!
Quick and Easy 15 Minute Strawberry Rhubarb Chia Jam Recipe
-2 cups of hulled strawberries (aka wash and remove the stems)
-1 cup of roughly chopped rhubarb
-2 tablespoons of chia seeds (this is a brand I like)
Optional: 2 tablespoons of maple syrup (this is the maple syrup we buy) or honey and 2 tablespoons of lemon juice (I found my berries were a bit on the drier side and needed a bit of extra liquid)
What Else You Need:
-Blender (we love our Blendtec)
-Mason Jar or glass container (we love Bernardin canning jars)
Optional: Canning Funnel
Makes: One 250ml jar of jam
Step 1: Pour all of your ingredients into a blender. Blend until it roughly reaches the consistency that you like your jam. If you like a chunkier jam blend for less time where if you like a smoother jam blend for longer.
Step 2: Pour the contents of your blender into a saucepan on the stove over medium heat. Heat stirring constantly until mixture is heated through, starts to break down a bit and is bubbly, approximately 5 minutes.
Step 3: Pour jam into a mason jar or glass container. I love using a canning funnel to make sure all the jam goes in the jar. Store in the fridge. Jam should keep for approximately 1-2 weeks depending on how fresh your berries and rhubarb were.
That’s it! You have delicious strawberry rhubarb chia jam that tastes like summer! Enjoy!
Tell me… What’s your favorite flavor of pie? What are your thoughts on chia? Have you ever used chia in a jam before? Do you love strawberry and rhubarb combined?
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