Warm weather must have: Strawberry Rhubarb Chia Seed Jam! Quick and simple, this 5 ingredient recipe is perfect for toast, stirring into oatmeal/n’oatmeal/porridge, or eating straight off the spoon.
This jam is gluten free, paleo, vegetarian and can be made Whole30 by omitting the sweetener.
The perfect toast companion
Confession: I’m on a gluten free toast bender. If you follow me on Instagram, you’ve probably seen it all over my stories.
I hadn’t really eaten toast in YEARS simply because I haven’t wanted it since finding paleo. But after seeing a recent uptick in the number of #ToastTuesday posts in my Instagram feed, the craving started to clutch its nails deep in my brain.
Nothing wrong with that. Plus, I already had strawberry rhubarb chia seed jam on my recipe calendar — and toast is the perfect prop for the recipe pictures!
Benefits of chia seeds
Chia seeds are commonly touted as a “superfood” — but let’s be real, that term can be slapped on just about anything that provides health-promoting nutritional value.
Still, these tiny little seeds are surprisingly high in B vitamins like thiamin (B1) , niacin (B3), riboflavin (B2), and folate. Chia seeds are also a good source of omega-3 fatty acids, calcium, iron, magnesium, manganese, phosphorus, and zinc.
So as far as superfoods go, these little seeds are pretty super!
How to make chia seed jam
You are going to LOVE how easy this is.
Chia seeds are hydrophilic, meaning they absorb water quickly. Chia seeds can absorb up to 10 times their weight in liquid! And as they absorb that liquid, a “gel” forms outside the seed, effectively thickening whatever liquid it’s added to.
So, to make chia seed jam, all you have to do is cook down the fruit so it mashes/blends up nicely, add a tiny bit of sweetener and lemon juice, stir in those chia seeds, and let them work their magic to create a thick, spreadable jam.
The best part is, you can literally modify this to work with any fruit. I’ve already got blueberry chia seed jam on the brain…
But since it’s Spring and rhubarb is in season, I’m all about that strawberry rhubarb duo. That’s a match made in heaven.
More fruity gluten free recipes
- Strawberry Lemonade Bars
- SunButter and Jelly Flourless Mug Cakes
- Watermelon Arugula Salad with Chili Lime Dressing
- Mediterannean Watermelon Salad
- Mango Basil Popsicles
Warm weather must have: strawberry rhubarb chia seed jam! Perfect for gluten free toast or eating right off the spoon. You can adjust the sweetness by adding more or less honey or maple syrup.
- Add chopped rhubarb and strawberries to a medium pot. Cook over medium heat for 15-20 minutes, stirring occasionally, until fruit has completely softened and cooked down.
- Use an immersion blender to blend the fruit for a smoother jam, or mash with a potato masher for a bulkier jam. Stir in honey, lemon juice, and chia seeds. Let cool slightly.
- Transfer to a sealed jar or container and store in the refrigerator overnight before using. Will keep up to 2 weeks in the fridge.
You can add more or less chia seeds to adjust the consistency of the jam.
Keywords: chia seed jam