Chia seed jam? Yup, you can make jam with chia seed. Why not give it a try? Here’s a strawberry rhubarb chia seed jam you’ll love.
In preparation for a presentation on the latest in jam making using different pectin varieties I thought I’d try replacing pectin and sugar with chia seeds and honey. I love tasty experiments!
Inspiration for this chia seed presever came from a friend and fellow blogger, Rebecca Hadfield. Rebecca describes this jam as “really more like a compote than a jammy-jam….and it is really, really good spooned over vanilla ice cream, hidden under vanilla yogurt or custard, or stirred into your morning oatmeal.”
I love her combination of rhubarb, strawberry and vanilla – NICE! Because I wanted to test the recipe without sugar and because I have serious problems following any recipe, I made a few changes. Here’s my version:
Strawberry Rhubarb Chia Seed Jam Recipe
Strawberry Rhubarb Chia Seed Jam
- 2 1/2 cups chopped rhubarb
- 3 cups diced strawberries
- 1/4 cup juice or water (2 Tbsp for frozen fruit) (apple, orange or lemon juice)
- 1/4 cup honey (or more)
- 1 tsp vanilla
- 3 Tbsp chia seeds
- Combine rhubarb, strawberries, apple juice, honey and vanilla in pot. If using frozen fruit, reduce water/juice to 2 Tbsp, as the fruit will release extra liquid very quickly.
- Bring to boil then reduce heat and simmer until rhubarb breaks down, about 6-8 minutes. For finer texture, use fork or potato masher to squish fruit.
- Taste mixture (carefully as it's very hot) and add more sweetener or vanilla if desired.
- Stir in chia seeds and simmer for another 5 minutes.
- Remove from heat and cool completely. Jam will thicken as it cools, thanks to the chia seeds.
- Pour into jars, seal tightly and keep refrigerated for 2 weeks.
- For longer storage, store in freezer.
Nutrition Facts (per serving)
What Does it Taste Like?
It tastes fruity. The strawberry and rhubarb flavor shine through with enough sweetness from the honey to cut through any tartness from the rhubarb. Of course you can add more or less honey or other sweeteners if you prefer. The chia seeds are well camouflaged by the strawberry seeds (achenes) – it’s hard to tell them apart both visually and taste wise. You’d see them more when using other fruit, and while you may sense their texture slightly, they don’t add any flavor.
This preserve is delicious on toast, crepes, yogurt or oatmeal. The consistency is like a stiff stewed rhubarb or compote as Rebecca said. The chia seeds are great at holding in the water, so there is no liquid separating from the mix, which is exactly what we want.
How to Store Chia Seed Preserves
Small batches like this can be kept in the refrigerator for 2 weeks.
For longer storage, keep chia seed preserves in the freezer.
This preserve is not suitable for hot water bath canning. There’s not enough research on this to be certain, but here are two potential reasons why.
- Chia seed is a low acid ingredient, by adding it to your preserve, you may make your preserve a low acid preserve and susceptible to pathogens (eg. Clostridium Botulinum) that can not be destroyed in a hot water bath.
- Chia seeds absorb water (much like starch or flour) thereby increasing the viscosity, changing the acidity and water activity of the jam and making it unsafe to can like other jams. The same reason why flour or starch (with the exception of Clear Jel) should not be added to preserves.
All that being said, this chia seed preserve is a tasty, no sugar alternative to jams and jellies and definitely worth a try!
What do you think, will you make a batch? Or, will you try:
Will you try making chia seed jam or do you prefer the taste and texture of classic jam? I’d love to hear your thoughts, either down below in the comment section or on instagram @getgettys or Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to putting good food on tables and agendas. She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener.