Bakerita · by Rachel Conners★ 5.0 (5)
Strawberry Rhubarb Chia Jam
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 8%
CARBS 43G80% OF CAL
8G FIBER22G ADDED7G INTRINSIC6G OTHER29G TOTAL SUGAR
FAT 5G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh refrigerator jam made from strawberries and rhubarb thickened naturally with chia seeds instead of pectin. Tart and sweet with a rustic texture. A vegan, maple-sweetened spread for toast, yogurt, and baking.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 12 oz. rhubarb (cubed - cut each stalk down the middle and then chop, fresh or frozen is fine)
- 12 oz. strawberries (quartered, fresh or frozen is fine)
- ⅓ cup pure maple syrup
- 3 tablespoons chia seeds
- 1 tablespoon lemon juice
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 8%
CARBS 43G80% OF CAL
8G FIBER22G ADDED7G INTRINSIC6G OTHER29G TOTAL SUGAR
FAT 5G19% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 10mg
- Total sugar
- 29g
- Added sugar
- 22g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 224mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 10MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.