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You are here: Home / Recipes / Blueberry Rhubarb Chia Jam

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Blueberry Rhubarb Chia Jam

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Rhubarb is one of the first signs of spring, don’t you think? You know it’s not gonna be around for long, so when you see it, buy a bunch and make this low sugar, high fiber Blueberry Rhubarb Chia Jam.

It’s just the beginning of March, so it feels a bit early, but I was at the grocery store the other day and I saw a huge pile of rhubarb! That means strawberries – and summer will be here before we know it.

Did you know – although rhubarb is commonly used in desserts like strawberry rhubarb pie, it’s actually a vegetable,? Yep, and one of the lowest calorie ones at that – only 25 calories per cup. That’s because it’s very low in sugar, and pretty tart unless you sweeten it up. Rhubarb is also high in calcium (105 mg/cup), as well as potassium, and vitamins C, and K.

The color of rhubarb can vary from bright red to green. Most people think the red is sweeter, but its color is not an indication of flavor.  It’s most important to look for stalks that are crisp and blemish free.  Whatever you do, don’t be like me and mistake the bright red stalks of Swiss Chard for rhubarb! Duh.

a container of homemade blueberry rhubarb chia jam

Because of its tartness, rhubarb partners well with sweet berries; otherwise, you do have to add a fair amount of sugar or sweetener to make it palatable. It just so happened that blueberries were on sale price last week, so I bought a few packs along with the rhubarb and decided to make Blueberry Rhubarb Chia Jam.   

Chia seeds are seriously the best and easiest way to make jam. No worrying about whether it’s going to jell or not. And you can make your jam lower in sugar, or even use stevia or monkfruit as a sweetener. When you use regular pectin to make jam, you need a fair amount of sugar to get it to gel. Not with chia seeds!

Plus, chia seeds are packed with nutrients, so they turn jam into somewhat of a superfood. Chia seeds are an excellent source of cholesterol and blood sugar lowering soluble fiber, protein, and omega-3 fats.

Blueberry rhubarb chia jam

This jam is super quick and easy to make.  Try it spooned into oatmeal or plain yogurt, on top of vanilla ice cream, or on whole grain bread with some nut butter or a slice of sharp cheddar.

Blueberry Rhubarb Chia Jam | Craving Something Healthy

Blueberry Rhubarb Chia Jam

Craving Something Healthy
Rhubarb doesn’t need to be peeled, but remove any obvious strings. This recipe makes about 2 1/2 cups
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 25 mins
Servings 20
Calories 51 kcal

Ingredients
  

  • 2 cups sliced rhubarb (from about 1/2 pound)
  • 1/2 cup sugar or sweetener or choice or more to taste
  • 1/4 cup water (or up to 1/2 cup as needed)
  • 1 Tablespoon orange zest
  • 2 cups fresh or frozen wild blueberries any stems removed, washed
  • 1/2 cup chia seeds

Instructions
 

  • Place the rhubarb and sweetener in a saucepan along with about 1/4 to 1/2 cup of water (enough water to melt the sugar and let the rhubarb simmer). Bring the mixture to a boil, and then lower the heat to medium. 
  • Cool the rhubarb for about 15 minutes or until it’s tender and starts to fall apart.
  • Add the orange zest and the blueberries. Return the mixture to a boil, and simmer for just about 5 more minutes, or until most of the liquid has evaporated.
  • Turn the heat off and stir in the chia seeds. Let the jam cool. As it cools and absorbs the chia seeds, it will thicken up.
  • Spoon jam into sterilized jars. 
  • Store in the refrigerator for 2-3 weeks.

Nutrition

Calories: 51kcalCarbohydrates: 9gFat: 1gSodium: 1mgPotassium: 63mgFiber: 2gSugar: 6gVitamin A: 20IUVitamin C: 2.9mgCalcium: 38mgIron: 0.4mg
Did you try this recipe?Tag @CravingSomethingHealthy and show me!!

Do you have any favorite rhubarb recipes?

Eat well!


8 Comments

About Craving Something Healthy

Anne Danahy MS, RD is a Registered Dietitian/Nutritionist and a freelance content writer who specializes in women's health and healthy aging. She lives in the Scottsdale area and eats wherever good food is found.

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Comments

  1. Lin Powell says

    July 24, 2020 at 10:36 am

    Can you freeze this?

    Reply
    • Craving Something Healthy says

      July 29, 2020 at 11:10 am

      Hi Lin, I’ve never tried to freeze it. I have a feeling it would affect the texture of the jam – it might be watery. If you try it, let me know and I’ll post it for others! Thanks for visiting!

      Reply
  2. Melodie Gauthier says

    June 24, 2020 at 12:42 pm

    this sounds great… can you water bath the jars for shelf life? If they seal, and keep I would have some for winter too. Just wondering. Thanks

    Reply
    • Craving Something Healthy says

      July 29, 2020 at 11:12 am

      Hi Melodie – I’ve never tried canning this (or anything!) so I can’t say how long it would keep. If you try it, let me know and I’ll post it for others! Thanks for stopping by 🙂

      Reply
  3. Carole says

    April 25, 2013 at 6:26 pm

    Anne, thanks for linking in. Hope to see you again soon. Cheers

    Reply
  4. Carole says

    April 25, 2013 at 5:24 pm

    Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using rhubarb. This is the link . I hope you pop over to check it out. There are some great recipes already linked in.

    Reply
  5. Jessie says

    April 24, 2013 at 9:29 am

    Blubarb jam – love it! 🙂 I’m a rhubarb fan and I usually pair it with strawberries (yawn, right?). I stew them together and eat them as a pudding or topping for yogurt or ice cream. So good!

    Reply
  6. Kiersten @ Oh My Veggies says

    April 22, 2013 at 7:41 pm

    So many recipes pair rhubarb with strawberries–I love that you paired it with blueberries instead! This sounds delicious. 🙂

    Reply

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I'm Anne Danahy, a Scottsdale, AZ-based registered dietitian and integrative nutritionist who specializes in women's health and healthy aging. I'm hooked on cold brewed coffee, and I'm equally happy with dessert or a creative salad. Come visit my kitchen and let's make something delicious today!

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