Rhubarb Jam with Chia Seeds and Maple Syrup Recipe
A fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Use this on morning yogurt, granola, almond butter toast or ice-cream.
How to Make the Best Rhubarb Jam with Chia Seeds and Maple Syrup
This rhubarb jam with chia seeds and maple syrup is the perfect way to enjoy spring’s favorite tart vegetable without any refined sugar. The natural sweetness of maple syrup balances the bright, tangy flavor of fresh rhubarb, while chia seeds work their magic to create a perfectly spreadable consistency without any pectin needed.
What makes this recipe so special is its simplicity—just a handful of wholesome ingredients and about 20 minutes of your time. The chia seeds not only thicken the jam naturally but also add a boost of omega-3 fatty acids and fiber. A touch of fresh ginger adds subtle warmth that complements the rhubarb beautifully.
Spread this gorgeous pink jam on your morning toast, swirl it into yogurt parfaits, or drizzle it over vanilla ice cream for a simple yet impressive dessert. It’s also a thoughtful homemade gift during rhubarb season—just transfer to pretty jars and share with friends and family.
Rhubarb Jam with Chia Seeds and Maple Syrup
A fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Use this on morning yogurt, granola, almond butter toast or ice-cream.
Ingredients
Rhubarb Jam
Instructions
Making the Jam
- In a sauce pan, combine rhubarb, water, sweetener of choice, and ginger (if using). Bring to a low simmer for about 8-10 minutes, stirring from time to time.
- Take off the heat when rhubarb is soft but not completely broken down.
- Stir in lemon juice and chia seeds. The chia will fully plump up in about an hour.
Notes
- Adjust the maple syrup to taste depending on how tart your rhubarb is.
- For a thicker jam, add up to 3 tablespoons of chia seeds.
- This jam will keep in the refrigerator for up to 2 weeks.
