As you might’ve read in my previous articles (like the strawberry-mint lemonade), strawberry season is in full swing in Canada, and it also happens to be one of my favourite time of the year! I LOVE fresh, local, organic strawberries! It’s a very short season, so I try to take advantage of it as much as I can. I make jams and preserves, I freeze a few large bags full, and of course, I eat them until it’s coming out of my ears! haha I’ve been doing this with a lot of local produce actually. When it’s in-season, I eat them so much that I’m good until the following year!
I made strawberry preserves last year, and I ended-up using that all year! I still have 1 jar left! I only bought a few jars of jam in a year, and the only reason why I bought some was because we were on vacation at the cottage, and I wanted to support a small local artisanal company. 🙂
It’s kind of cool to make your own food, there’s something incredibly rewarding about creating your own food using whole food, real, organic, and local ingredients. You know exactly what is in it, you use ingredients you trust, you support small local organic farms, and you use produce at the height of its nutritional value, and at its peak taste! It really couldn’t be any better. I highly recommend it!
So, last weekend I made another batch of strawberry jam. Gosh, I could eat it by the spoonful. Definitely the best jam/preserve I’ve ever had! I love my cooking and everything, but it’s pretty unusual that I voluntarily admit that it’s the best I’ve ever had. Well, this jam/preserve is AH-mazing. Only a few ingredients, no white sugar, no gelatin or pectin added. The chia seeds naturally give a gelatinous texture, which works wonderfully to make jam, and it’s a whole food!
Very simple to make, but you should reserve a 3-4 hours of your time, including the prep and canning part.
I use it not just for jam, but also on top of pancakes, ice cream, desserts, or in smoothies, etc.
Enjoy!
ECP xo
Strawberry, Rhubarb and Chia Seed Jam | Vegan, No Refined Sugar
Ingredients
- 8 pints organic strawberries (must be local and in-season + organic), washed, dried, stems removed
- 1 1/2 cup rhubarb washed, ends trimmed, peeled, and cut into small cubes
- 1 lemon juiced
- 1 cup chia seeds
- 3/4 cup maple syrup
Instructions
- Simply put the strawberries and rhubarb in a large pot over medium heat, mix, cover and bring to a boil. Then lower temperature to low, cover and wait 10-15 minutes. Use a potato masher or a large fork and mash everything. You do want some chunks left but no big pieces. Add the maple syrup, lemon juice, and chia seeds, mix really well. Cover and let simmer for an additional 10-15 minutes. Turn off the heat.
- In the meantime, get your pre-cleaned mason jars ready. Bring a very large pot of water (and the jars and lids in it) to a boil, let it boil for 6-8 minutes.
- When the jam mixture is ready, carefully remove the hot jars and lids from the boiling water. If you do not have special tongs for canning (I don't), use regular cooking tongs and a perforated spatula to do the job.
- BE CAREFUL, it’ll be really hot!!! You want to remove the jars empty (leave the hot water in the pot). Then using a small ladle, fill up the mason jars, but not all the way to the top, you want to leave a bit of room (about 1/2"). Then place the lids on top and tighten as much as you can without forcing too much.
- Put the jars back in the boiling water (you may need to remove some water). Make sure you have water covering all jars, by at least 1" or so of water.
- Keep boiling for 10 minutes.
- Then, carefully remove the jars from the water and wait to hear a little “pop” from each jar (it might take 10 minutes or so). That sound means that it’s sealed and air-tight, ready to cool down for several hours and be stored away for later use!
- You can tighten the lid, every so often, as it cools down.
- That's it! Enjoy these little jars for many months to come!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 197kcal | Fat: 4g | Sodium: 6mg | Potassium: 550mg | Carbohydrates: 38g | Fiber: 10g | Sugar: 23g | Protein: 4g | Vitamin A: 50% | Vitamin C: 164.3% | Calcium: 152% | Iron: 2.1%
The images are gorgeous, and the jam looks divine. DIVINE. Just sayin’.
hehe thank you. It tastes just as delicious as it looks, maybe even better, if you can imagine that… 😉
I live in Canada, Ontario as well and I totally agree with you. Ontario strawberries are so juicy and delicious, especially the organic ones. I love the idea of making our own food. So you definitely have inspired me 🙂
Wonderful!!! I love to inspire more people to make their own food! I’d love to see it if you do! 🙂
Wow this looks amazing and delicious, can’t wait to try it!!!
Could you keep your jam jars stored away in the pantry??
Thank you! Yes, absolutely! Once they are canned properly, they keep in the cupboard for many, many months. Of course, once you open the jar, you need to keep it in the fridge. 🙂
How long is it’s shelf life?
I’ve kept mine for about a year and it was just as delicious as the first one! 🙂 (as long as they are properly sealed of course)
Hi there,
This recipe looks yummy. I am making it now. I was wondering how long they kept in the fridge using this boiling jar method?
Thanks so much!
Stacey Rae
Nice! If you can them properly, they don’t need to stay in the fridge, and you can keep them up to a year 🙂 Just make sure to boil them at least 10-15 minutes and then listen for a “pop” sound after, which means that they are sealed properly. If you are worried, you can of course keep them in the fridge, and they would last just as long.
My rhubarb just started poking out of the ground, so I’ll be sure to pin this and make it when I have too much to deal with!
It’s a great way to use up that rhubarb for sure! 🙂
This recipe looks so delicious and incredible: all that maple syrup, the rhubarb and lemon; yummy!!
Thank you! Imagine those flavours on your morning toasts 🙂
I keep telling myself I’m going to try making chia seed jam and I allllways forget. Thanks for the reminder! This sounds delicious!
haha once you try it, you’ll be hooked! It’s so easy!
Yum I love chia jam! I need to try adding rhubarb to mine. I bet it’s delicious with some toast or yogurt!
SO good with yogurt and toasts!
Beautiful! I love chia jam!
Thanks!
Yes please!!! I LOVE strawberry-rhubarb, it’s one of my favorite flavors combos and I look forward to it every spring. I’ve never made jam with it before though, I can’t wait to try this!
It’s delicious, I make it almost every year!
I love making my own chia jam! Have never tried one with rhubarb in it though, that sounds like a lovely addition!
You’ll love it!
I have GOT to try this!! I love the idea /execution of this jelly…so much less effort than canning! And rhubarb and strawberries are one of my favorite combos!
It’s SO easy!
Love making goodies with chia — LOVE strawberries + rhubarb together..
That feels like such a traditional Ontario combination (ha ha perhaps that’s just because it’s a duo I’ve eaten since toddler age!) Definitely pinning to make when season is here… impatiently waiting for both at the farmers’ markets!
Thanks for this recipe — I am certain it will be delightful !!
You’re welcome! It is such a classic flavour combination!
Love the vibrant color and excited to try out a jam made from chia seeds.
Thanks!
I love preserving the season and enjoying it year round – it’s so satisfying to have something delicious and fruity in the depths of winter!
I couldn’t agree more!
I keep thinking that I should make chia jam. Maybe this will be the year! I am quite sure that this will be the recipe!
Thanks Cathy! You won’t regret it! 🙂
Ooh – we just went strawberry picking and have an abundance of freshly picked pesticide-free strawberries! I can not wait to make this strawberry rhubarb jam!
Perfect! And good for you for getting pesticide-free strawberries! 🙂