Healthy Vegan Rhubarb Chia Jam

A simple, naturally sweetened vegan jam perfect for breakfast toast, yogurt, or oatmeal. Uses chia seeds as a natural thickener instead of pectin.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 1.5 cups

Course: Breakfast, Condiment

Cuisine: American

Calories: 8014

Ingredients Method Notes

Ingredients

Rhubarb Jam Base

4 cups fresh rhubarb chopped into 1/2 inch pieces
1/4 cup maple syrup Adjust to taste based on rhubarb tartness
1/4 cup water
1 teaspoon vanilla extract

Thickener

3 tablespoons chia seeds

Method

Instructions

Combine the chopped rhubarb, maple syrup, and water in a medium saucepan over medium heat.
Bring the mixture to a gentle simmer, stirring occasionally. Cook for about 15-20 minutes, mashing the rhubarb pieces slightly with the back of a spoon until it has broken down into a chunky sauce.
Remove the saucepan from the heat. Stir in the vanilla extract thoroughly.
Add the chia seeds to the warm rhubarb mixture and stir vigorously for about 1 minute to ensure they are fully incorporated and do not clump.
Let the mixture sit at room temperature for 10-15 minutes. The jam will thicken considerably as the chia seeds absorb the liquid.
Transfer the finished jam to a clean, air-tight jar. Allow it to cool completely before sealing and refrigerating. The jam will firm up further upon chilling.

Notes

This jam is best stored in the refrigerator and consumed within 1-2 weeks. For a smoother jam, use an immersion blender briefly before adding the chia seeds. Do not process with chia seeds.