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Strawberry-rhubarb chia jam

Strawberry-Rhubarb Chia Jam

If you love jelly but don't love the excess sugar typically found in jellies, this is the one you want. It takes less than 30 minutes to pull it together and then you will have a good + good for you fruit spread. Spoon a dollop into your plain yogurt or swirl some into your oatmeal. Slather it on top of your favorite vanilla ice cream for something decadent or for a meal on the go, spread it on top of nut butter or tahini toast. Feel free to use seasonal fruits, like fresh peaches, plums or any berry for a berry delicious treat.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 - 1 1/2 cups
Author The Cowgirl Gourmet in Santa Fe


  • 1 pound fresh organic strawberries diced
  • 1 stalk fresh rhubarb diced
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons chia seeds
  • 1/2 lemon juiced
  • 1/2 teaspoon vanilla


  1. In a medium saucepan, add the diced fruit and place over medium heat. Add the maple syrup and stir well to combine. 

  2. As the saucepan heats, you will hear it begin to boil and then lower it to a simmer. Stir frequently and cook for about 5 minutes, until the fruit begins to soften.

  3. Using a potato masher, then mash the fruit a bit more to break it up, but leaving some chunks for texture.

  4. Stir in the seeds and continue cooking for 10-15 minutes.

  5. The jam is ready when the mixture has cooked down and there is no liquid remaining in the saucepan, as well as when it has reached the desired thickness you want. Once the jam is thick, turn off the heat and let it cool.

  6. Stir in the lemon juice and vanilla. Reserve in a glass jar and refrigerate.