No cook all natural strawberry rhubarb chia jam

How great is it when something is ridiculously easy, takes virtually no time, and lends you a sense of innovation and accomplishment? Even when it wasn’t your own idea. That’s how I feel about this refrigerator jam.

I saw this picture posted by a Facebook group, “Canning, Preserving, and Dehydrating Food”, and knew I had to try it, even if it looked a little too good to be true. (It’s not, by the way…in case that isn’t clear.) A carton of organic strawberries, rhubarb from Jen, two tablespoons each of raw honey and ย chia seeds, a blender/food processor and you’re good to go. Wallah. Magic.

Even immediately after processing, well before the chia seeds had time to gel, I was a little gooey over this recipe, so simple it’s kind of a throwback to “magic potion” days. As a simple sauce it was already good. Plus, you don’t need pectin, you could probably leave out or adjust the honey if you’re so inclined (though I wouldn’t recommend changing, unless you want to add a little more), and it really only costs you 5 minutes and maybe $2.50 in ingredients. Your yield is essentially a full jam jar’s worth.

It’s a simple sort of thrill. Definitely more cuteness than splendor or sophistication about it. But, it’s the stuff of smiles.

Strawberry rhubarb chia no-cook jam

  • 1 1/3 cup strawberries
  • 2/3 cup rhubarb
  • 2 T raw honey (or to taste)
  • 2 T chia seeds

1. Process all ingredients in a blender or food processor and refrigerate overnight. The chia seeds will gel, thickening the fruit puree.

    • Wendy McMillan
      August 5, 2013

      Hi Kristin!! Raw honey is the most original honey, collected straight from the extractor with no processing. But you can really use whatever honey you have! Here’s a good link with more honey info, if you’re interested! Ttys! ๐Ÿ™‚
      http://www.benefits-of-honey.com/raw-honey.html

    • Leslie Nyholm
      May 23, 2015

      Actually raw honey is honey that has NOT been heated over 118 degrees. The key is to know your Bee Keeper. Local, raw, unfiltered honey is the most beneficial to your health.
      (Local; because the bees collect and introduce you to the pollen in the area you live in.)

      • Wendy McMillan
        May 31, 2015

        Thanks for the clarification, Leslie!

  1. susan
    August 6, 2013

    looks fantastic. do you know if there would be an issue with doubling the recipe so i can share?

    • Wendy McMillan
      August 10, 2013

      I wouldn’t expect there would be! Good luck!

  2. Brandy Christian
    January 2, 2014

    Love this recipe. Very easy to make. And healthy love it

  3. Deb
    February 2, 2014

    Don’t you need to cook/ stew the rhubarb?

    • Wendy McMillan
      February 2, 2014

      Nope! And since I wrote that post, I found where the FB picture came from…the blog Thankful Expressions. Good luck! I hope it works well for you! ๐Ÿ™‚

  4. Stella
    February 22, 2014

    Cannot wait to make!

    How long does it keep?

    • Wendy McMillan
      April 18, 2014

      SO sorry, somehow this comment got lost and I just saw it! For me, it lasted about a week! I hope it works for you!

  5. Chia Seeds Side Effects
    June 28, 2014

    Damn, thanks very much for posting this! It is gonna help when I buy Chia Seeds at the grocery store! Fabulous!

    • Deb
      July 3, 2014

      I did make this, followed the recipe exactly but it was terrible! I eat chia seeds every day in my diet so was really looking forward to it. After making it, I opened the jar 2 days later to have it literally explode out of the jar and seep all over the counter. It had fermented!!

      • Wendy McMillan
        July 19, 2014

        Hi Deb, so very sorry I missed this message, and that it didn’t work out for you. I had a positive experience, and am not sure why that happened to you! I’ve been trying to research since finally seeing your comment, and I’m not coming up with anything. ๐Ÿ™ Here’s where the recipe originally came from, in case you want to contact them! http://thankfulexpressions.blogspot.com/2013/07/strawberry-rhubarb-refrigerator-jam.html

      • Kim
        February 13, 2015

        I would think the only way it could ferment is if it was left at room temperature instead of refrigerated. Did you refrigerate the jam after making it?

  6. Susan Swern
    July 8, 2014

    Just tried making this today with frozen blueberries. Loved that you don’t cook the nutrients out of this recipe. Did you ever find out why another poster’s fermented? Colorado IINer

    • Deb
      July 9, 2014

      Hi, I never did find out why it had fermented. Would love to hear if anyone has answers. Thanks!

  7. Debbie
    July 10, 2014

    Have in container that has room. It just expanded

  8. Jessica
    August 5, 2014

    I just made this today. It is still in the fridge. I did put it in a big bowl instead of the jars so it would have room to expand. I’ve made chia pudding before so I knew that it would expand just a bit. I’m not sure why the ferment would’ve happened though. Unless the fruit was bad? No clue.

  9. Martina
    March 9, 2015

    Where can I buy chia seeds?

    • Wendy McMillan
      March 15, 2015

      They’re in bulk bins at Sprouts and Whole Foods and packaged at several others–good luck!

  10. Ellamae
    July 14, 2015

    can you make the jam & perserve it for winter, if so How?

    • Wendy McMillan
      July 18, 2015

      I haven’t tried to preserve it, but I would think it would be fine canning as you would another jam? Here’s a link I found that suggests it’s as simple as sealing in a mason jar: http://www.superhealthykids.com/strawberry-chia-jam/

      • Suzie
        August 13, 2015

        Hi Wendy,
        Just had this recipe forwarded. I have fresh raspberries and plums so could I use these with same weights etc,.
        Suzie

        • Wendy McMillan
          August 13, 2015

          Hi Suzie, this wasn’t my recipe, and I don’t really know…but I will try experimenting for you and update! And I’d love to hear how it goes, if you go for it! Given how easy and versatile chia pudding is, I would expect it would go well!

  11. Amy Gauthier
    June 13, 2016

    Freezable?

    • Wendy McMillan
      June 21, 2016

      Hi Amy, I haven’t tried…my guess is you could, but the texture could really change. That said, you’ve made me want to try it, so I will plan to and get back to you again! ๐Ÿ™‚

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