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The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.
Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend. May is light on local produce here in Indiana, so we were grateful for something new to experiment with: rhubarb! We figured it was high time to feature this nostalgic fruit (er, vegetable), since we both have fond childhood memories of rhubarb crisps and pies. Enter: rhubarb jam!
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:
- On our best homemade biscuits
- On healthy banana bread muffins or strawberry rhubarb muffins
- Swirled into yogurt
- As a topping for toasted oatmeal, instant oatmeal, or pressure cooker oatmeal
- On toast with almond butter
- On sourdough bread or Dutch oven bread
- On a strawberry shortcake for an added flair
- In a crepe with strawberries
Looking for jam recipes?
Outside of this rhubarb jam recipe, we’ve got a few other jam recipes on A Couple Cooks:
Rhubarb Jam
The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Ingredients
- 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
- 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.
- 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.
- 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.
I dont have Chia seeds, is there something else i could use instead. Thanks
For this type of jam, the chia is essential for thickening.
This recipe says it can be stored in the fridge. Can it also be canned in a 10 minute water bath?
Hi! I’m not sure on the specifics for canning; we’ve never tried!