Strawberry-Rhubarb Chia Jam

I’ve found a new favorite yogurt.  Have you tried Noosa’s Strawberry Rhubarb?  It is the best yogurt I have ever had.  Seriously.  And it made me wonder why other yogurts don’t come in a strawberry rhubarb flavor?!  So I decided to make my own.

I have wanted to make chia jam for a while.  It is so quick and easy, I see this becoming a staple around the house.  It would be great with any kind of fruit! Pair it up with some plain Greek yogurt and you have got a high fiber, high protein breakfast.  I opted for honey to sweeten, but could use agave or even maple syrup if you’d like.  Spread it on toast or eat it out the jar. It’s irresistible.


  • 2 stalks rhubarb, chopped
  • 1 lb strawberries, hulled and chopped
  • ½ C honey
  • ½ C chia seeds


  1. Place rhubarb, strawberries, and honey into a pot and bring to a simmer over medium heat. Let simmer about 10 minutes. Remove from heat.
  2. Using an immersion blender, blend ingredients together. Add in chia seeds and stir. Let cool slightly, then using a small ladle, scoop jam into jars.
  3. Keep in fridge for up to 2 weeks.