Rhubarb Chia Jam

This easy Rhubarb Chia Jam combines rhubarb and honey for a naturally thick, flavorful spread. Great for snacks, breakfast, or adding to drinks.

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Shopping list:

• rhubarb
• honey
• chia seeds

Rhubarb Chia Jam is a simple, three ingredient recipe that delivers big flavor with minimal effort. Made with just rhubarb, honey, and chia seeds, this jam has the perfect balance of sweet and tart. As the rhubarb cooks down, it creates a soft, naturally thick base, while the chia seeds help it set into a spreadable, jam like texture without any added pectin.

This versatile jam is perfect for spreading on toast or bagels, but one of my favorite ways to enjoy it is with crackers and cream cheese for a sweet and tangy snack. You can even stir a couple tablespoons into club soda or lemon lime soda for a fun, refreshing treat, like this Strawberry Jam Soda. It’s also freezer friendly, making it easy to store for later and enjoy whenever you’re craving a fresh, homemade spread.

Looking for more rhubarb recipes? Check out my Rhubarb Dump Cake or Rhubarb Syrup!

We are huge fan of chia seeds at my house! If you are too, then try my Blueberry Chia Pudding!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best texture, chop the rhubarb stalks into small, even pieces so it breaks down quickly and evenly as it cooks. Stir often while simmering to prevent sticking, and mash slightly with a spoon if you prefer a smoother jam. Taste before cooling and adjust sweetness with a little extra honey if needed, depending on how tart your rhubarb is. DO NOT use the rhubarb leaves, they are poisonous. Only the stalks are edible.

• Store the jam in the refrigerator in an airtight container for up to 2 weeks. For longer storage, freeze it in a wide mouth jar (leaving a little space at the top for expansion) for up to 2 months. This recipe fits perfectly in two 8 ounce jars.

• You can easily customize this jam by using maple syrup, sugar, or your favorite sweetener in place of honey. For a fun twist, try replacing half of the rhubarb with your favorite fruit like berries, peaches, or cherries to add extra flavor and natural sweetness.

Our favorite kitchen equipment and supplies used with this recipe:

• 8 ounce Glass Jars with Lids
• Frozen Organic Rhubarb
• OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• Rhubarb Seeds
• Epicurean Kitchen Series Cutting Board

Yield 2 cups

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

15 Min

Inactive time

15 Min

Total time

35 Min

Rhubarb Chia Jam

Rhubarb Chia Jam is a simple, sweet and tart spread made with just three ingredients. Perfect for toast, bagels, or an easy homemade treat.

Ingredients

• 4 cups sliced rhubarb, 1/4" pieces
• 1/3 cup honey
• 2 tablespoons chia seeds

Instructions

1. In a saucepan over medium heat, combine the rhubarb and honey.
2. Bring to a simmer and cook for about 10 minutes, stirring often, until the rhubarb is soft and broken down.
3. Remove from heat and stir in the chia seeds until well combined.
4. Allow the mixture to cool.
5. Spoon into small jars, cover, and refrigerate for up to 2 weeks.

Nutrition Facts

Calories

281

Fat

4 g

Sat. Fat

1 g

Carbs

63 g

Fiber

9 g

Net carbs

54 g

Sugar

49 g

Protein

4 g

Sodium

14 mg

Cholesterol

0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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