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Homemade Strawberry & Rhubarb Jam

|Homemade Strawberry & Rhubarb Jam

I was searching for a recipe for home-made jam and found this amazing, simple & extra quick recipe at using wild blueberries and chia seeds for home-made jam! I knew chia seeds could be used in smoothies or baking, but I had no idea I could use it in jams. It works amazingly well as a thickener and adds no extra carbs. Almost all carbs in chia seeds come from fiber and there are many health benefits: chia seeds are a good source of omega 3 fatty acids, antioxidants, vitamins and minerals. Try home-made strawberry & rhubarb jam in in these two recipes:

Preparation time


Nutritional values (per serving, 1 tbsp / 20g / 0.7 oz):

0.9 grams 0.94 grams 0.36 grams 0.37 grams 0.04 grams 10.5 calories
Total Carbs1.8grams
Net Carbs0.9grams
of which Saturated0.04grams

Macronutrient ratio: Calories from carbs (43.2%), protein (17%), fat (39.8%)

Ingredients per jar (makes 16 servings, 320 g / 11.3 oz):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
    |Homemade Strawberry & Rhubarb Jam
  2. Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
    |Homemade Strawberry & Rhubarb Jam
  3. Add stevia and mix in well. |Homemade Strawberry & Rhubarb Jam
  4. Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
    |Homemade Strawberry & Rhubarb Jam
  5. Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer. |Homemade Strawberry & Rhubarb Jam

  6. Tip for breakfast: Add 2-3 tablespoons of Strawberry & Rhubarb Jam into unsweetened full-fat yogurt and top with fresh strawberries! |Homemade Strawberry & Rhubarb Jam

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Comments (12)

Thank you! This is a fantastic recipe! ❤️


Sounds GREAT!  Prior to banting used chia seeds n fruit with sugar.  Must do this soon.  Thanx Jo P.


Hi Martina! Can't wait to try this! Thank you


Thank you! I hope you like it Smile


Me again! I can't stop raving!! I've made this recipe a few times. The last time I mixed a frozen berry mix from Costco. I just calculated the macros on My Fitness Pal and came up with 3g total carbs per Tbsp, and 1.2g of net carbs. 👏🏼


Awesome! Smile


Could you do this as a freezer jam without the water bath method? My garden is full of rhubarb for the first time. First year it really produced.


Hi Liz, yes you can skip the water bath and freeze it too Smile


Can you can this in a water bath and perserve it for shelf life?


Yes, you can preserve it in a water bath - it works too Smile The rhubarb will keep it fresh for longer (in the fridge) due to its high acidity but not for months. I usually make 3-4 jars and leave one in the fridge, while preserving the rest of them.


I simply love tart fruits like rhubarb and gooseberries.


I used it for strawberry & rhubarb bars (still in the queue of recipes to be posted) Smile


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