The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.

Rhubarb Jam

Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend (hey, Binford Market!). May is light on local produce here in Indiana, so we were grateful for something new to experiment with. Since honey almond rhubarb crumble is the only recipe with rhubarb on this website, we figured it was high time to feature this nostalgic fruit / vegetable (we both have fond childhood memories of rhubarb crisps and pies). Enter: rhubarb jam.

Rhubarb jam with chia seeds

How to make rhubarb jam…with chia seeds

Chia jam is our favorite way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies. We were intrigued to see how the seeds and rhubarb would come together in a rhubarb jam. This chia rhubarb jam worked perfectly. The chia seeds naturally turned the rhubarb into a thick jam, tangy and sweet with maple syrup, and brightened with a little orange juice.

We’re generally not jam people since it can be so sugary sweet, but this chia rhubarb jam version is just sweet enough to highlight the fruit, and full of nutrient goodness. It’s a fabulous technique that we’ve used for other jams, like our Strawberry Jam, Cranberry Jam and Tart Cherry Jam. And it makes for one of the healthiest jams out there! You can find chia seeds at most mainstream groceries; we bought ours in a massive quantity at a popular bulk foods store.

How to serve chia rhubarb jam

Of course there are many ways to serve rhubarb jam! Here are a few of our favorites:

Looking for jam recipes?

Outside of this rhubarb jam recipe, we’ve got a few other jam recipes on A Couple Cooks:

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Chia Rhubarb Jam


  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 cup 1x

Description

The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.


Ingredients

Scale
  • 12 ounces rhubarb (3 cups chopped)
  • 5 tablespoons maple syrup (or honey)
  • ¼ cup water
  • 2 tablespoons chia seeds
  • 1 tablespoon fresh squeezed orange juice

Instructions

  1. Chop the rhubarb into very small pieces, enough for 3 cups. Place the rhubarb in a skillet with the maple syrup and water. Over medium low heat, bring to a simmer and cook, stirring, until softened and most of the liquid has absorbed, about 10 minutes.
  2. Add the chia seeds. Continue to cook and stir until thickened, about 5 to 7 minutes. Turn off the heat and stir in the orange juice. Taste, and add additional orange juice if desired.
  3. Pour into a canning jar and refrigerate: the rhubarb jam will continue to thicken as it cools. Keeps for 1 to 2 weeks in the fridge. Serve on toast, over oatmeal, or swirl into yogurt with crunchy granola or nut toppings.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Keywords: Rhubarb jam, Chia Jam, Rhubarb Recipes, Rhubarb Jam Recipe, Chia Rhubarb Jam

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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12 Comments

  1. Our rhubarb plant is already HUGE and I was just thinking I needed a new recipe to try out, huzzah!

  2. This looks awesome! I’m making it right now. Dialled back on the maple syrup as I like the true tartness of the rhubarb. Love the individuality of this recipe as you could mix it up as you like-add a little cinnamon, cardamom, vanilla to jazz it up! The possibilities are endless. Thanks for the post. :)

  3. Couldn’t you add the chia at the very end so as to not break down the omega 3s? I read that Chia should not be boiled at high temps, 100c max. Is this right or wrong? I ended up adding extra chia at the end because the seeds looked a different color after boiling. And then I read that “don’t boil past 100 c” bit. So I sadly enjoyed the delicious jam, feeling like I had ruined the chia I boiled in the jam. I will make it again tomorrow without boiling the chia and hopefully it will taste just as amazing. Thanks so much! I had been looking for an easy healthier rhubarb recipe for my kids. This is definitely a 5 Star recipe but I don’t know how to rate the recipe on my phone. Many many thanks

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