Rhubarb Chia Jam made with simple ingredients, including rhubarb, maple syrup, orange juice, orange zest, and chia seeds. The perfect balance of tangy and sweet, this easy recipe comes together in less than 30 minutes so that you can enjoy homemade jam without the fuss.
Why You’ll Love Rhubarb Chia Jam
What sets this rhubarb jam recipe apart is its healthier twist. Unlike traditional homemade jams that are loaded with white sugar, just a third cup of maple syrup and the addition of fresh orange juice adds the perfect amount of sweetness. Plus, this recipe incorporates the goodness of the mighty chia seeds, adding a delightful texture and boosting its already incredible nutritional profile.
There are plenty of reasons to fall in love with this versatile jam. It makes the perfect spread for toast, scones, and toasted buttery croissants. One of my favorite ways to enjoy it is drizzled over Greek yogurt for a decadent yet healthy summertime dessert.
How to Make Rhubarb Chia Jam
- Start by chopping rhubarb into tiny pieces until you have approximately 6 cups.
- Grab a medium-sized pot and add the chopped rhubarb, water, and maple syrup. Place it over medium heat and bring the liquid to a low simmer. Stir frequently to ensure even cooking.
- Let the rhubarb simmer for about 10 minutes or until it has softened and the liquid starts to be absorbed. Keep an eye on it to prevent any burning or sticking.
- Now, reduce the heat to medium-low and add the orange juice, orange zest, and chia seeds to the pot. Stir everything together and continue cooking.
- Stir frequently to prevent the jam from sticking to the bottom of the pot. Cook for approximately 15 minutes or until the jam has thickened to your desired consistency.
- Once the jam has reached the desired thickness, carefully transfer it to a clean jar with a tight-fitting lid. This will help preserve its freshness.
- Store your homemade rhubarb jam in the refrigerator. It will keep well for up to two weeks, allowing you to enjoy it over time.
More Chia Seed Recipes
- Chocolate Chia Pudding
- Chia Seed Pudding
- Spiced Butternut Squash Chia Pudding
- Triple Layer Chia Pudding Cups
- Matcha Chia Pudding Fruit Bowl
If you try making this Rhubarb Chia Jam Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Rhubarb Chia Jam
Ingredients
- 6 cups chopped rhubarb
- ⅓ cup water
- ⅓ cup maple syrup
- 1 orange zested
- 1 orange juiced
- 4 tablespoon chia seeds
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
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Can this be frozen? I’d love to eat this all year long!
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
this would be a great mother’s day gift–well for my mom at least because she loves jam!