There’s something deeply satisfying about preserving the season’s bounty in jars of homemade jam. Unlike traditional jams that are made with boatloads of sugar and pectin as a preservative, this jam includes no added sugar and instead uses chia seeds as the thickening agent! Chia seeds aren’t just trendy superfoods – they’re tiny powerhouses packed with nutrients like fiber, protein, and omega-3 fatty acids.

Rhubarb is a really fun spring addition to this jam. Rhubarb is a unique vegetable with a tangy taste that adds a nice twist to both sweet and savory dishes. You can likely find rhubarb in abundance at your local farmers market in the spring. To take this jam a ~medicinal~ step forward, we added a touch of Rosehip Relief to this recipe to add another touch of flavor and a medicinal dose of antioxidants.

This delicious recipe is brought to us by Alexandra Rosenberg-Rigutto. Alex directs and operates The Farber Farm and is building Northwoods Farmstead and Skill Center with her husband.  She hopes to empower others to find uplifting food and medicine in their bioregions, gardens, and kitchens. Follow along on instagram and check out her newly released Herbal Infusion Handbook.


  • 1.5 cups chopped rhubarb
  • 2 cups frozen or fresh strawberries
  • 4.5 tablespoons chia seeds 
  • 2 tablespoons rosehip relief syrup
  • Optional: 1-2 tbsp of sweetener (honey or maple syrup)


  • Wash and chop rhubarb and add to a small saucepan 
  • Add strawberries, rosehip syrup and a small splash of water to prevent the mixture from scorching before it softens 
  • Place pot on medium heat and allow the fruits to cook down, stirring frequently 
  • Add chia to a blender and pulse until a flour like texture is achieved 
  • One softened and slightly reduced, remove the fruit mixture from the heat
  • Optional: add 1-2 tbsp of the sweetener of your choice – honey or maple syrup are a great addition!
  • Add chia in small amounts, stirring between each addition until all chia is combined with the fruit
  • Optional: add a squeeze of lemon at the end to help preserve it for longer
  • Stir well, add to jars, and allow to thicken in the fridge for a few hours
  • Store in the fridge and enjoy within 5 days

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