Strawberry Rhubarb
Jam
“This is really good on toast with some butter!”
Store-bought jam is basically candy in a jar — loaded with sugar and preservatives you don’t need. And traditional homemade jam? You’re often letting fruit sit overnight, then cooking it down forever, all while dumping in cups of sugar. This strawberry rhubarb jam is so much better on every level. We load up on fresh strawberries to naturally balance out the tartness of the rhubarb, so you barely need any added sugar at all. With chia seeds doing all the thickening work, you get that perfect jammy texture in under 20 minutes. This recipe makes just enough to fill a 16 oz jar — perfect for keeping it fresh — and can easily be doubled if you want more on hand. Fresh strawberries, tart rhubarb, and a handful of real ingredients — that’s it. Trust me, once you make your own jam, you’ll never go back.
I absolutely love rhubarb — there’s something about that tart bite that just works, you know?
For years, I’ve been making my strawberry rhubarb crisp bars and rhubarb muffins on repeat, and they’re still some of my favorites. But lately, this jam has become my new obsession.
I’ll spread it on morning toast, swirl it into yogurt bowls (it really helps naturally sweeten some plain yogurt!), layer it into overnight oats, or top it on ice cream— honestly, it’s become the easiest way to get that strawberry rhubarb flavor into my day without firing up the oven. And because it comes together in minutes, I’m actually making it regularly instead of waiting for the weekend to bake. It’s become my go-to way to use up spring rhubarb!
Healthy Strawberry Rhubarb Jam Ingredients
- Strawberries: Fresh, ripe, in-season strawberries work best here — the sweeter they are, the less added sugar you need! Make sure to hull and quarter them before cooking.
- Rhubarb: Look for deeply red stalks for the best color payoff. Cut into ½-inch pieces so they break down evenly with the strawberries.
- White sugar: Just 2 tablespoons — SO much less than traditional jam recipes. The strawberries do most of the sweetening work here!
- Lemon juice: Helps brighten the flavor and preserve that beautiful red color.
- Chia seeds: The magic ingredient! These do all the thickening work so you get that perfect jammy texture without any pectin or extra sugar.
- Salt: Just a pinch to balance and enhance all the flavors.
How to Make Easy Strawberry Rhubarb Jam
Step 1: Cook the fruit Add your strawberries, rhubarb, white sugar, lemon juice, and a pinch of salt to a medium saucepan. Bring to a low boil, stirring well to combine everything.
💡 Tip: Don’t rush this step — a low boil helps the fruit break down slowly and keeps that vibrant red color.
Step 2: Simmer and soften Turn the heat down to medium-low and cover for 5 minutes. Remove the lid, stir well, and use your spoon to break up some of the strawberries as they soften. Cover again for another 5 minutes. The fruit should be very soft at this point — if it isn’t, simmer for a few more minutes. Use the back of your spoon to crush any remaining large pieces.
💡 Tip: The more you break down the strawberries, the smoother your jam will be!
Step 3: Add the chia seeds Remove the pot from heat and stir in the chia seeds. The mixture may look a little liquidy right now — don’t worry! The chia seeds will work their magic as it cools.
💡 Tip: Make sure the pot is off the heat before adding chia seeds so they don’t clump.
Step 4: Let it thicken After 10 minutes, give the jam another good stir. You can enjoy it warm right away or transfer to a glass jar and refrigerate for a few hours to thicken up even more.
💡 Tip: The jam thickens significantly in the fridge — it’ll be perfectly spreadable by the next morning!
Step 5: Store Store in a 16 oz glass jar in the fridge for up to 2 weeks — no canning required! Want it to last longer? Sterilize your jars and use a proper canning method to extend shelf life.
How to Store Strawberry Rhubarb Jam
Store your jam in a clean 16 oz glass jar in the fridge for up to 2 weeks. Always use a clean spoon when scooping to keep it fresh as long as possible. Want it to last even longer? Sterilize your jars and use a proper canning method to extend shelf life.
Common Questions
Yes! This jam freezes really well. Leave a little room at the top of the jar for expansion, freeze for up to 3 months, and thaw overnight in the fridge when ready to use.
Yes! Chia seeds act as a natural thickener, so you get a perfect jammy consistency without any pectin needed.
It’s likely the chia seeds haven’t had enough time to absorb. Give it at least an hour in the fridge — it thickens significantly as it cools.
A 2:1 ratio works best — the extra strawberries balance out rhubarb’s intense tartness while keeping that classic flavor combination. Strawberries also provide extra sweetness without needing to add a lot of sugar.
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Strawberry Rhubarb Jam (Healthy & Easy!)
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Ingredients
- 1 pint strawberries, hulled and quartered
- 1 heaping cup diced rhubarb 1/2 inch pieces
- 2 tbsp white sugar
- 1 tbsp lemon juice
- pinch of salt
- 1 tbsp chia seeds
Instructions
- In a medium-sized sauce pan, add your strawberries, rhubarb, white sugar, lemon juice, and a pinch of salt. Bring it to a low boil and stir well to make sure everything is well-combined.
- Turn the heat down to medium and cover for 5 minutes. Take off the lid and stir well, breaking up some of the strawberries as they soften. Cover again for 5 minutes. The strawberries and rhubarb should now be very soft and if they aren't, simmer for another few minutes. Use the back of spoon to crush some of the strawberries.
- Remove the pot from the heat and add the chia seeds. Give it a good stir. At this point your mixture may seem a little liquidy, but it will thicken over time from the chia seeds and as it sets in the fridge.
- After 10 minutes, give the mixture another stir. At this time you can enjoy the jam or put it in a glass jar and refrigerate for a few hours to further thicken.
- Store your jam in a 16 oz glass jar in the fridge for up to 2 weeks — no canning required! If you want it to last even longer, sterilize your jars and use a proper canning method to extend shelf life.
Notes
-
What does it mean to hull a strawberry? Hulling a strawberry simply means removing the green stem and the tough white core underneath it. You can do this with a paring knife by cutting a small circle around the stem, or just pinch and twist it off with your fingers for ripe berries.
- Use deeply red rhubarb stalks for the best color payoff
- Don’t overcook — pull off heat as soon as the fruit breaks down to keep the color vibrant
- Mash to your preferred texture, or use an immersion blender for a smoother ja
- If you prefer a sweeter jam, add an extra tablespoon of sugar at a time until it hits your sweet spot — just keep in mind that ripe, in-season strawberries are naturally sweeter and may need very little added sugar at all
- Always use a clean spoon when scooping to extend shelf lif
- Great on toast, oatmeal, yogurt bowls, or swirled into overnight oats
This is really good on toast with some butter!