Easy Tangy Rhubarb Vanilla Chia Jam
A quick and simple homemade jam using fresh rhubarb, vanilla, and chia seeds for natural thickening. Perfect for toast, parfaits, and oatmeal with a balanced tangy sweetness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups (12 servings of 2 tablespoons each) 1x
- Category: Spread
- Cuisine: American
Ingredients
Scale
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces (about 600 grams or 21 ounces)
- 1 teaspoon vanilla extract
- 3 tablespoons chia seeds
- 1/4 cup maple syrup or honey (60 ml)
- 1/4 cup water (60 ml)
- 1 tablespoon lemon juice
Instructions
- Rinse and chop the rhubarb into roughly 1/2-inch pieces (about 4 cups or 600 grams).
- Place the chopped rhubarb and 1/4 cup (60 ml) water in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10 minutes.
- Stir in 1/4 cup (60 ml) maple syrup and 1 tablespoon lemon juice. Taste and adjust sweetness if needed.
- Remove the pan from heat and stir in 1 teaspoon vanilla extract and 3 tablespoons chia seeds. The chia seeds will thicken the jam as it cools.
- Transfer the jam to a jar or container and let it cool to room temperature, about 30 minutes, to allow the chia seeds to gel.
- Cover and refrigerate. The jam will thicken further and can be stored for up to two weeks.
Notes
For a smoother jam, mash gently with a fork or pulse briefly in a food processor before adding chia seeds. Use frozen rhubarb if fresh is unavailable, cooking a bit longer. Adjust sweetness to taste. Vanilla bean paste or cinnamon can be used for flavor variations. Store in the fridge up to two weeks or freeze in small portions.
Nutrition
- Serving Size: 2 tablespoons (about
- Calories: 45
- Sugar: 7
- Fat: 2.5
- Carbohydrates: 10
- Fiber: 3
- Protein: 1.5
Keywords: rhubarb jam, chia jam, vanilla chia jam, homemade jam, healthy jam, quick jam, vegan jam, low sugar jam