Make Your Own Healthy Jam: Strawberry-Rhubarb with Chia
The Taste of Spring – Fruity, light, simply in a jar!
Strawberries and rhubarb belong to spring like hardly any other combination. For this homemade rhubarb recipe, you only need a few ingredients – and you get a fresh, light jam without classic gelling sugar. With chia seeds, a natural, healthy alternative is created that is quick to make and can be used in many ways.
One base, many possibilities – exactly the principle of the Ripple Regular Collection.
Ripple Regular: For jam, infusions & direct serving
The Ripple Regular jars are ideal for anything liquid or developing in a jar – like this strawberry-rhubarb jam. They are perfect for infusing, storing, and direct serving.
The narrow opening ensures clean work and precise portioning, while the glass is aesthetically pleasing enough to bring jam directly to the table.
With suitable accessories, it becomes even easier: The funnel helps with clean filling, the spice grinder optionally adds fine aromas to the recipe.
Recipe: Strawberry-Rhubarb Jam with Chia
Ingredients
- 600 g strawberries
- 600 g rhubarb
- 5–6 tbsp chia seeds
To serve with
- Sourdough bread slices
- Cream cheese
- Fresh mint
- Chop strawberries and rhubarb into small pieces on a cutting board.
- Simmer both in a pot over medium heat for about 10–15 minutes until soft.
- Mash lightly with a fork or an immersion blender (depending on desired consistency).
- Stir in chia seeds.
- Let it swell briefly until the mixture thickens.
- Pour into jars and let cool.
How to use your jam
Perfect as a spread for breakfast, in yogurt, with porridge, or as a fruity component in desserts. Served directly in the jar, everything remains uncomplicated and ready to hand – ideal for everyday use.
A system that works with your daily life.
Mix & Match: One Base, Many Uses
Completely different spring moments arise from the same base: the jam not only works as a spread, but also as a fruity component in yogurt, porridge or desserts. Thus, a preparation becomes more than just a recipe – it remains versatile.
Here's how you can rethink the strawberry-rhubarb jam: as a topping for bowls, as a filling for pastries, or as a fruity accent in sweet and savory combinations.
This is how spring tastes in a jar
