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Home » Dip, Sauce, and Salsa » Rhubarb Chia Jam

Rhubarb Chia Jam

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 27, 2017
5 from 4 votes


Last Updated June 13, 2020 | 3 Comments

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Learn how to easily make Rhubarb Chia Jam in 30 minutes!

Rhubarb Chia Jam in two jars

I hated jam and jelly as a kid. It freaked me out. Soft, mushy chunks of fruit? No, thank you.

But I am old now. And much much wiser. Ok, at least a little wiser, but definitely more adventurous in the food (eating) department. These days, I will eat just about anything. Jam included.

Go to a market and you may have noticed the zillion varieties of jams and jellies lining the shelves. You guys, there is no shortage of the stuff. Now, I am no expert in making of this sweet breakfast spread; in fact I have never made canned jam in my own home. One thing I do know how to make, however, is chia jam.

Chia jam is not new to the world of food blogging. In fact, I’m going to bet there a billion other rhubarb chia jam recipes out there, but what’s one more right?

If you are new to chia jam, however, let me share three reasons why it’s the best thing to happen to jam since, well, sliced bread…

  1. WAY less added sugar. For real, you guys. Unless, of course, you want to go crazy with the sugar. In that case, I can’t help you.
  2. No need to mess with sterilizing jars (or whatever it is you need to do when you can jam).
  3. Less than 30 minutes start to finish.

Ok, so rhubarb chia jam. It’s the season favorite. I added some fresh orange juice and zest in there too, because, well, rhubarb and orange go really well together. Plus, there’s enough Strawberry rhubarb out there (even for me). Although, if you are looking for a some seasonally appropriate strawberry recipes, I can help with and Strawberry Rhubarb Cobbler with Honey Butter Biscuits.

On that note, what are some of your favorite rhubarb recipes?

overhead image of Rhubarb Chia Jam in two jars

A jar on a table, with Rhubarb chia Jam

Rhubarb Chia Jam

Rhubarb Chia Jam

5 from 4 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to easily make Rhubarb Chia Jam in 30 minutes!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 2 minutes mins
Cook Time 30 minutes mins
Total Time 32 minutes mins
Course Side Dish
Cuisine American
Servings 3 cups
Calories 238 kcal

Ingredients
 
 

  • 6 cups chopped rhubarb
  • ⅓ cup water
  • ⅓ cup maple syrup
  • 1 orange zested
  • 1 orange juiced
  • 4 tablespoon chia seeds
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Instructions
 

  • Chop enough rhubarb into very small pieces to equal approximately 6 cups**
  • Place the rhubarb in a medium sized pot with the water and maple syrup. Bring liquid to a low simmer over medium heat and cook, stirring frequently, until rhubarb has softened and liquid starts to be absorbed, approximately 10 minutes.
  • Reduce heat to medium low and add the orange juice and zest and the chia seeds. Continue to cook, stirring frequently to prevent the bottom from scorching, until jam has thickened, approximately 15 minutes
  • Transfer jam to a clean canning jar and store in the refrigerator. Keeps well for up to two weeks.
  • Delicious served on toast, with oatmeal, ice cream, or mixed in a big bowl of yogurt.

Jessica's Notes

I get really excited whenever I see rhubarb at the market and often buy up the whole lot. Unfortunately, that means I also forget to weigh how much rhubarb I'm buying. That said, if you don't have exactly 6 cups, no biggie.

Nutritional Information

Calories: 238kcal | Carbohydrates: 45g | Protein: 5g | Fat: 5g | Sodium: 17mg | Potassium: 888mg | Fiber: 10g | Sugar: 25g | Vitamin A: 305IU | Vitamin C: 35mg | Calcium: 356mg | Iron: 1.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Rhubarb Chia Jam, Rhubarb Jam
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

108 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Darlene says

    February 4, 2018 at 4:13 am

    5 stars
    Can this be frozen? I’d love to eat this all year long!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      February 4, 2018 at 10:45 am

      Hi Darlene,

      I believe it can be frozen like most Jams, although I have not personally tried to freeze this specific recipe.

      Warm regards,

      Jessica

      Reply
  2. Paul says

    May 10, 2017 at 11:00 pm

    5 stars

    this would be a great mother’s day gift–well for my mom at least because she loves jam!

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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