Easy Tangy Rhubarb Vanilla Bean Jam Recipe with Chia Seeds
A quick and easy homemade jam combining tangy rhubarb, warm vanilla bean, and chia seeds for natural thickening. Perfect for gifts and versatile for many uses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 2 cups (16 servings of 2 tablespoons each) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups chopped rhubarb stalks (about 600 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 whole vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 2 tablespoons fresh lemon juice
- 3 tablespoons chia seeds
Instructions
- Rinse and trim the rhubarb stalks, then chop into roughly 1/2-inch pieces.
- Slice the vanilla bean lengthwise and scrape out the seeds. Set aside seeds and pod.
- Place chopped rhubarb, sugar, lemon juice, vanilla seeds, and pod into a medium saucepan and toss gently to mix.
- Heat over medium heat, stirring occasionally until sugar dissolves and mixture bubbles and thickens slightly, about 10 minutes.
- Reduce heat to low and simmer gently for another 5 minutes, stirring frequently until rhubarb softens but retains some texture.
- Remove and discard the vanilla pod.
- Sprinkle in chia seeds and stir well to combine. Let jam sit for 10-15 minutes to thicken.
- Cool slightly, then spoon into sterilized glass jars. Seal tightly and refrigerate.
Notes
Use fresh lemon juice for best flavor. Add chia seeds at the end to avoid clumping. For smoother jam, mash rhubarb before adding chia seeds. Avoid high heat to prevent burning. Vanilla extract can substitute vanilla bean. Jam thickens more as it cools and chills.
Nutrition
- Serving Size: 2 tablespoons (40 gr
- Calories: 50
- Sugar: 10
- Carbohydrates: 13
- Fiber: 2
- Protein: 1
Keywords: rhubarb jam, vanilla bean jam, chia seed jam, homemade jam, easy jam recipe, tangy jam, vegan jam, gluten-free jam