Well hello! I received several requests for this rhubarb jam recipe after you all saw it over and over again in my “life of a vegetarian” post. I made another batch as the sun went down yesterday so I could share the recipe with you this morning. I finally captured a bunny and a couple of squirrels outside my window in the process—proof that I really do live in Bunnyville.
Sometimes I judge recipes too quickly, as was the case with this rhubarb jam. It’s lovely, pink, sweet-and-sour goodness. You can spread it on toast or swirl it into yogurt or oatmeal.
I based this jam off of my strawberry chia jam recipe. Chia jams are really easy to make. They’re made of fruit, mostly, and naturally sweetened with honey, so they’re healthy, too. The chia seeds are rich in Omega-3s and help the mixture thicken into a nice, jammy consistency.
I’m going to keep this post short because it’s a beautiful day and I want to get out and enjoy it. I hope you’ll get a chance to try rhubarb chia jam before rhubarb season is over!
Rhubarb Chia Jam
- Author: Cookie and Kate
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 1 ½ cups
- Category: Condiment
Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 ½ cups.
- 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
- 3 tablespoons honey, maple syrup or agave nectar
- 2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice or orange juice
- Combine chopped rhubarb and sweetener in a small saucepan. Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in the chia seeds. Continue cooking, while stirring frequently and reducing heat as necessary to prevent scorching, for 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
- Remove the pan from heat and stir in the lemon or orange juice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator.
Recipe adapted from my strawberry chia jam, which was slightly adapted from The Oh She Glows Cookbook.
Wait, what are chia seeds? Chia seeds come from southern Mexico. They’re high in nutrients and Omega-3s like flax seeds, but they don’t need to be ground up for our bodies to benefit from them. Chia seeds develop a crazy gel-like coating when they come into contact with water, which is how they act like pectin in jam recipes. Look for chia seeds in bulk bins or bags at your health food store.
Warning: Rhubarb leaves are poisonous, so don’t feed the scraps to your dog.
Make it vegan: Use maple syrup or agave nectar in place of the honey.
Can it be canned? I don’t think so. I am not a canning expert, so I would NOT advise canning this recipe.