This naturally sweetened Strawberry Rhubarb Jam is a wholesome, small-batch preserve made without refined sugar or pectin. Instead, chia seeds lend it a soft, jelly-like texture, while maple syrup provides just the right amount of sweetness to complement the tart rhubarb and juicy strawberries. It’s quick, simple, and perfect for spreading on toast, dolloping over yogurt, or layering in desserts.
Full Recipe:
Ingredients
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2 cups (230g) rhubarb, cut into ½-inch pieces
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3 cups (370g) strawberries, stemmed and quartered
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⅓ cup (90ml) maple syrup (more to taste)
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1 tablespoon chia seeds (add more for a firmer set)
Directions
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In a medium saucepan, combine rhubarb and maple syrup. Bring to a simmer over medium heat.
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Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until rhubarb is tender and starts to break down.
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Stir in strawberries and continue to simmer for 10–15 minutes, until the mixture reduces by about a third and the berries are soft but still slightly chunky.
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Stir in chia seeds and cook for 1 more minute. Remove from heat.
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Transfer to clean jars and let chill in the refrigerator until set (a few hours to overnight). Store in the fridge for up to 2 weeks or freeze for longer storage.
Note: You can use frozen fruit, just increase the cooking time slightly. You may also swap some or all strawberries for other berries like raspberries or blueberries.
Nutrients (per serving, approx.)
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Calories: 269 kcal
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Carbohydrates: 61g
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Protein: 4g
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Fat: 3g
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Saturated Fat: 1g
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Fiber: 9g
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Sugar: 44g
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Sodium: 13mg
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Potassium: 827mg
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Vitamin C: 137mg
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Calcium: 236mg
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Iron: 2mg
Why Strawberry and Rhubarb Are the Perfect Pair
The marriage of strawberry and rhubarb in culinary creations is legendary, and for good reason. Strawberries bring natural sweetness, vibrant color, and a soft, juicy texture, while rhubarb contributes tartness and structure. On their own, rhubarb can be overly sharp and strawberries too sugary—but together, they strike a flawless balance. In this jam, their natural acidity and sweetness meld beautifully under gentle heat, creating a rich and nuanced spread that never feels overly cloying or dull.
Rhubarb also adds a lovely floral, almost citrusy undertone to the jam, which lifts the deeper, earthier notes of the strawberries. This blend of flavors means the jam can complement both sweet and savory dishes, making it an unexpectedly versatile ingredient in your kitchen.
A Healthier Alternative to Traditional Jams
Most conventional jams are high in refined sugar and often include pectin, a thickener that helps the mixture gel quickly. While there’s nothing inherently wrong with pectin, it often requires a high level of added sugar to work effectively. This naturally sweetened jam, however, skips both pectin and refined sugar entirely.
Instead, maple syrup is used to sweeten the fruit gently and naturally. It’s lower on the glycemic index than white sugar and contains trace minerals such as zinc and manganese. Unlike sugar, which just adds sweetness, maple syrup also contributes a rich, caramel-like depth that enhances the flavor of the fruit without overpowering it.
Chia seeds are the second star of the show. Once hydrated, they form a gel-like coating that mimics the texture of traditional jam. Not only does this eliminate the need for store-bought thickeners, but it also makes the jam fiber-rich and full of heart-healthy omega-3 fatty acids. That’s a nutritional boost rarely found in conventional preserves.
Simple, Quick, and Accessible
This recipe is designed for home cooks who want to enjoy the joy of jam-making without the complexity or time commitment of traditional methods. There’s no need for sterilizing jars, special equipment, or long boiling times. The entire cooking process takes less than 30 minutes from start to finish, and the results are fresh, flavorful, and easily stored in the refrigerator or freezer.
You can make this jam year-round by using frozen fruit. The cooking time may be slightly longer, but the flavor remains exceptional. This means you’re not limited to peak strawberry season—you can enjoy the taste of summer even in the colder months, as long as you’ve got fruit in the freezer and a few pantry staples on hand.
Adaptable for Personal Preferences and Dietary Needs
One of the best aspects of this recipe is how customizable it is. If you prefer a more tart jam, simply reduce the maple syrup slightly or increase the rhubarb-to-strawberry ratio. If you like it sweeter, add an extra tablespoon of syrup. The chia seeds can also be adjusted to create a firmer or looser texture based on your preference.
You can easily experiment with different fruit combinations. Swap some of the strawberries for raspberries or blueberries to create your own unique blend. Add a bit of fresh lemon juice or zest for an extra citrus kick, or stir in a pinch of cinnamon or vanilla extract for a warm, comforting flavor profile. For a savory twist, try incorporating a hint of fresh thyme or basil to complement cheese boards and roasted meats.
This jam is naturally vegan and gluten-free, making it a crowd-pleaser at brunches, picnics, or holiday gatherings. It can also be a thoughtful homemade gift when poured into small jars and wrapped with a ribbon or tag.
Storage and Shelf Life
Because this is a small-batch jam made without preservatives or high sugar content, it’s best stored in the refrigerator and consumed within two weeks. For longer storage, it can be frozen in airtight containers for up to three months. Simply thaw in the fridge overnight before using. This flexibility means you can always have a jar ready for spontaneous brunches or mid-week snacks.
Since no canning or sealing is required, this recipe is perfect for beginners. It’s also ideal for those who want the joy of homemade preserves without the fear or fuss of traditional canning processes.
A Thoughtful Way to Reduce Food Waste
Another benefit of making jam at home is the opportunity to use up slightly overripe fruit. Strawberries that are too soft to enjoy fresh are still perfect for cooking, and rhubarb stalks nearing the end of their fridge life are ideal for simmering into jam. By preserving fruit this way, you’re not only reducing waste but also extending the enjoyment of seasonal produce well beyond its peak.
You can also double or halve the recipe depending on how much fruit you have on hand, making it an excellent zero-waste solution for those who shop at farmers’ markets or receive CSA boxes.
Nutritional Benefits in Every Spoonful
This jam delivers more than just flavor—it also packs a surprising nutritional punch. With around 269 calories per serving, it contains a hearty amount of fiber thanks to the chia seeds and rhubarb. It’s also rich in vitamin C from the strawberries, helping to support your immune system. The potassium content from both fruits promotes heart health, while iron and calcium contribute to overall wellness.
The low fat content and absence of refined sugars make it a smart option for those looking to cut down on processed foods without giving up their favorite spreads. And because it contains real, whole ingredients, you know exactly what you’re putting on your plate—or toast.
Conclusion
This Naturally Sweetened Strawberry Rhubarb Jam is everything a modern homemade preserve should be—simple, flavorful, nourishing, and flexible. It celebrates the natural sweetness of ripe strawberries and the tart complexity of rhubarb, enhanced with pure maple syrup and thickened with fiber-rich chia seeds. It’s a deliciously healthy twist on a classic jam that doesn’t compromise on taste or texture.
Whether you’re spreading it over warm toast, spooning it into oatmeal, layering it in a parfait, or gifting it to a friend, this jam brings a touch of homemade charm and seasonal flavor to any occasion. With its minimal ingredients, easy method, and wide range of uses, it’s a staple worth adding to your recipe collection. Once you taste how fresh and satisfying it is, you’ll never want to go back to store-bought jam again.