Fresh Strawberry Rhubarb Overnight Chia Jam
A quick and easy no-cook jam combining fresh strawberries, tart rhubarb, and chia seeds, sweetened lightly and ready overnight. Perfectly balanced for spreading on sourdough toast or your favorite bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 cup (150g) fresh strawberries, hulled and chopped
- 1 cup (120g) fresh rhubarb, chopped into small pieces
- 3 tablespoons (45g) chia seeds
- 3 tablespoons (45ml) maple syrup or honey, adjust to taste
- 1 tablespoon (15ml) fresh lemon juice
- 1/2 teaspoon (2.5ml) pure vanilla extract (optional)
Instructions
- Chop the strawberries and rhubarb into roughly half-inch chunks.
- In a medium mixing bowl, combine the strawberries, rhubarb, maple syrup (or honey), lemon juice, and vanilla extract if using. Stir gently to coat the fruit evenly.
- Add the chia seeds and stir to distribute evenly.
- Let the mixture sit at room temperature for about 5 minutes, then stir again to break up any clumps.
- Transfer the mixture to an airtight container or jar and refrigerate for at least 6 hours or overnight.
- In the morning, stir the jam well. If it is too thick, add a teaspoon of water or lemon juice to loosen it slightly.
- Serve spread generously on sourdough toast or your preferred bread.
Notes
Use ripe but firm strawberries and fresh rhubarb for best flavor. Stir the mixture a couple of times during the first hour to prevent clumps. Maple syrup is preferred for vegan sweetness, but honey works as well. Adjust sweetness and thickness to taste. The jam keeps up to 5 days refrigerated and can be frozen for longer storage with slight texture changes.
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 60
- Sugar: 4
- Sodium: 2
- Fat: 3
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
Keywords: chia jam, strawberry jam, rhubarb jam, overnight jam, no-cook jam, healthy jam, vegan jam, gluten-free jam, breakfast jam