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Rhubarb Jam

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


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


  • 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


  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