Sweeten up breakfast with this nutrient-boosting spread!  A higher in fiber but lightly sweet jam that boast of good-for-you foods.  We are in the strawberry and rhubarb season and this recipe is incredibly easy to make. No gelatin, no boiling and no two cups plus of sugar for a jam recipe.

Strawberries – High source of vitamin C, fiber and potassium.  Potassium-rich foods can help lower blood pressure. A one cup serving of strawberries provide three grams of fiber and contain only 53 calories.  These beneficial berries are packed with many antioxidants that prevent cell damage and reduce the risk of cancers.

Rhubarb – There is not much to rhubarb.  This tart, stalky plant grows plentiful and without adding cups of sugar is is difficult to know what to do with it. It is technically a vegetable so I would count it as a veggie, woohoo! It is very rich in antioxidants and some studies show that it rates as high as kale (in regards to antioxidants).

My dad asked if rhubarb was healthy for those with kidney stones to consume.  I did some research and they are high in oxalic acid, which are the foods needed to limit for those with a history of kidney stones. Make note of that if you are prone to kidney stones (and yes, I am accenting “kidney stones” like on Friends).

Chia seeds – Good ‘ole chia seeds that are bulging with fiber and omege-3’s.  And when I say bulging, yes, they swell up which makes them take the place of a gelatin in this recipe.  The benefits of these tiny seed are countless – including protein, magnesium,  phosphorus and calcium.  Such a cool little seed with so much nutrition.

Agave nectar – There is so much out there on the pro’s and con’s of agave nectar but what wins me over over about this sweetener is the flavor and consistency.  I am able to use less of this sweetener because it has a thinner viscosity than honey or other thick sweeteners. I have tested my energy bite recipe many times with agave versus honey and I only use half as much agave as honey to get the same texture.  It is a pantry staple at my house and great to use in a pinch when I run out of maple syrup for pancakes.

Strawberry Rhubarb & Chia Jam

A jam that provides all the benefits with a burst of antioxidants plus omega-3’s and fiber. Enjoy this spread on toast or even on your favorite yogurt or ice cream.
Servings: 20
Calories: 42kcal


  • 1 1/2 cups strawberries (fresh or frozen)
  • 1 cup rhubarb
  • 1/3 cup agave nectar
  • 1/4 cup chia seeds


  • Place strawberries and rhubarb in a food processor and blend well. Fruit pieces should be chopped very finely and look very similar to a puree. In a bowl, place pureed fruit and add agave nectar and chia seeds. Place jam in a air-tight container and store in the refrigerator.


42 calories; 8 carbohydrates; 2 gm fiber; 1 gm fat; 1gm protein

Most jams recipes contain at least two cups of sugar per patch and take the time to boil and simmer to get to the proper consistency and this recipe is simply just chop, stir and store.  I was very impressed to see how easy this jam was to prepare and it looks just like my mom’s to-die-for strawberry rhubarb recipe.  I am hooked!  But I will never turn down my mom’s jam either, there’s always room for both.

Enjoy this highly nutritious recipe plus super satisfying jam.

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