DifficultyBeginner

Once you start making chia jam you may never go back to traditional jam recipes again. For those who think chia jam sounds weird and way too “granola-ish”, let me assure you, this jam is legit and yummy and passes for regular jam. The chia seeds act as a thickener, a thickener with health benefits(dietary fibre and omega 3 fatty acids to name a few) and are not discernible in taste or texture once jam has set. You can customize this jam to change up the ratio of strawberry to rhubarb, making it 1 cup rhubarb and 3 cups strawberries, vice versa or 50/50. Just adjust the sweetener to taste (more rhubarb may require more sweetener, but only a little and more strawberries, less sweetener). Once this has set, after about 20 minutes or more you can freeze for up to 8 months or store in the fridge for up to 10 days. If you are freezing just be sure to leave at least 1 inch space at top of your jars.

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Yields15 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 2 cups chopped fresh rhubarb
 2 cups halved fresh strawberries
 zest of 1 orange
 5 tbsp freshly squeezed orange juice* divided
 3 -4 tbsp raw honey, maple syrup, grape nectar or liquid sweetener of your choice ( I use 3 tablespoons maple syrup and 2 1/2 tbsp Domaine Sante All Sass grape nectar)
 4 tbsp chia seeds
1

Place rhubarb and half of the orange juice in a medium saucepan and cook over medium low heat for about 10-15 minutes until rhubarb starts to soften. Add strawberries and cook until rhubarb is soft, about another 15 minutes. Depending on your rhubarb you may need to cook for up to 25 minutes in order for your rhubarb to soften. Remove from heat.

2

Stir in sweetener and rest of the orange juice. Depending on the tartness of the flavour of the rhubarb you may need to adjust the sweetener by a tablespoon or so. Stir in the chia seeds, 1 tbsp at a time, stirring well. Allow to thicken up about 15 minutes. Place in glass jars and eat within 7-10 days or freeze for up to 8 months. I freeze in mason jars, leaving about 1-2 inches of room at the top.

Ingredients

 2 cups chopped fresh rhubarb
 2 cups halved fresh strawberries
 zest of 1 orange
 5 tbsp freshly squeezed orange juice* divided
 3 -4 tbsp raw honey, maple syrup, grape nectar or liquid sweetener of your choice ( I use 3 tablespoons maple syrup and 2 1/2 tbsp Domaine Sante All Sass grape nectar)
 4 tbsp chia seeds

Directions

1

Place rhubarb and half of the orange juice in a medium saucepan and cook over medium low heat for about 10-15 minutes until rhubarb starts to soften. Add strawberries and cook until rhubarb is soft, about another 15 minutes. Depending on your rhubarb you may need to cook for up to 25 minutes in order for your rhubarb to soften. Remove from heat.

2

Stir in sweetener and rest of the orange juice. Depending on the tartness of the flavour of the rhubarb you may need to adjust the sweetener by a tablespoon or so. Stir in the chia seeds, 1 tbsp at a time, stirring well. Allow to thicken up about 15 minutes. Place in glass jars and eat within 7-10 days or freeze for up to 8 months. I freeze in mason jars, leaving about 1-2 inches of room at the top.

Strawberry Rhubarb Chia Freezer Jam (Paleo Vegan)