This healthy Strawberry Rhubarb Jam Recipe is my family’s favorite. It’s perfect for a summer breakfast on toasted sourdough or buttermilk biscuits. It is made with no refined sugars, is sweetened with pure maple syrup, and thickened with soaked chia seeds. I blend mine, but this jam recipe still has A LOT of texture to it.
Ingredients needed to make this Strawberry Rhubarb Jam Recipe:
Fresh or Frozen Strawberries and chopped Rhubarb- I like using frozen fruit for this jam since it gives it a slightly different texture. If you choose frozen, check the bag to make sure that there is no sugar added since frozen fruit often has added sugars.
Lime juice- I use all of the juice from one medium/large lime. Avoid Key Limes.
Maple Syrup- I like maple syrup as a natural sweetener since the flavor is not as detectable as honey in this strawberry rhubarb jam recipe. You can use honey in place of the syrup, but keep in mind that honey should not be heated above 95-104 degrees. If you choose to use honey, wait for the mixture to cool and add it when you blend your jam.
Chia seeds- these are a great source of fiber and work well in this jam as the thickening agent.
How to make the jam:
- in a medium saucepan cook the frozen fruit, lime juice, and maple syrup on medium heat until the fruit becomes mushy and begins foaming. Stir frequently.
- Remove from heat and add in the chia seeds.
- Allow the strawberry rhubarb jam to cool for 15 minutes and then blend the mixture to desired consistency. If you are using honey in place of maple syrup, now is when you would add that to the mixure.
- Store in an airtight container in the refrigerator.
How to make Strawberry Rhubarb Jam without Pectin
This strawberry rhubarb jam recipe replaces pectin with chia seeds to help thicken the jam.
Can I use honey instead of maple syrup?
You can replace the maple syrup with honey if you prefer. Since honey should not be heated above 95-104 degrees, wait to add it in until the mixture has cooled, then add it just before blending.
How to make this recipe without texture
If you don’t like texture in your jam though, you can substitute the chia seeds for 1 tablespoon of pectin mixed with 1 tablespoon of warm water. – In this case, leave out the chia seeds, blend the fruit mixture, strain, and then add in the pectin and mix well.
How to store homemade jam
Store this homemade Strawberry Rhubarb Jam in an airtight container in the refrigerator for up to 3 weeks.