Quick Rhubarb Chia Jam

Making jam can be tedious, especially the canning process. Whip up this quick, no-fuss rhubarb jam in 20 minutes from start to finish! The chia seeds are used in place of pectin to thicken the jam.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
1 1/2 cups


  • 3 cups chopped rhubarb

  • ¼ cup water

  • 5 tablespoons maple syrup

  • 2 tablespoons chia seeds

  • ¾ teaspoon vanilla extract


  1. Combine rhubarb, water, and maple syrup in a pot. Bring to a simmer over medium-low heat, stirring occasionally, until rhubarb is soft and water is absorbed, 10 to 12 minutes.

  2. Remove from heat and stir in chia seeds and vanilla extract. Let cool and pour into 2 small jars or a plastic container. Store in the fridge for up to 2 weeks.

Nutrition Facts (per serving)

56 Calories
1g Fat
12g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 56
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 4mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Protein 1g
Potassium 162mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love