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Strawberry Rhubarb Chia Seed Jam (Vegan, GF)

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What do you think of when it comes to spring? It might conjure up images of flowers, adorable baby animals, or maybe even spring cleaning. Well, I’m here to tell you that absolutely NONE of that is an accurate representation in comparison to the ultimate spring must have! That’s right folks, rhubarb! And it is absolute perfection in the vegan, Strawberry Rhubarb Chia Seed Jam.

Strawberry Rhubarb Chia Seed Jam
Strawberry Rhubarb Chia Seed Jam

Okay, so I’m a bit passionate about this seasonal combo. With this jam around though, it’s easy to understand why. First of all, and most importantly, it tastes like sweet spring on toast. The tangy mixture is an absolute dream on top of toast in the morning while you listen to the birds chirp and forget about the horrors of shoveling snow out of your driveway.

Strawberry Rhubarb Chia Seed Jam
Strawberry Rhubarb Chia Seed Jam

On top of that, it’s a great source of vitamins and minerals. If you’re a health nut, this jam will be your jam. Refined sugar free, this vegan condiment is sweetened with a touch of maple syrup. The flavors from the combo of sweet strawberries and tart rhubarb shine. The chia seeds also help give this jam a nutrient boost. These little seeds not only thicken it, but also provide satiating fiber and protein. Both are important to helping you avoid a sugar crash five minutes after breakfast.

Plus, this jam could not be easier to make. Taking just 4 ingredients and 15 minutes of hands on time, you’ll have a delicious addition to your weekly meal prep in no time. Use this jam on toast, to top oatmeal and smoothie bowls with, or just eat by the spoonful. Every bite of this delightful Strawberry Rhubarb Chia Seed Jam will remind you that spring is here!

Strawberry Rhubarb Chia Seed Jam
Strawberry Rhubarb Chia Seed Jam

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!



Makes about 10 servings


260 g - Rhubarb - Diced

454 g - Frozen Strawberries*

42 g - Maple Syrup

60 g - Chia Seeds


Add rhubarb and strawberries to a saucepan over high heat. Heat until juices are released, stirring occasionally. Reduce heat to a simmer.

Stir in maple syrup. Allow to simmer for 7-10 minutes.

Remove from heat and stir int chia seeds.

Allow jam to cool completely before pouring into a airtight container. Allow to thicken in the fridge for at least 2 hours.

Use on toast, oatmeal, or anywhere you would use jam.

Store in the fridge for up to 1 week.


  • You can use fresh strawberries here too. You may need 1-2 tbsp of water since fresh won’t release as much liquid.

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