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Crockpot Rhubarb Strawberry Jam

By Amber 16
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Crock Pot Strawberry Rhubarb Chia Seed Jam

Strawberry jam has always been, well, my jam!

Layer it on toast, drizzle it over a wedge of creamy brie, or slather it on some thick, seedy bread for an out of this world PB & J. In my opinion, there is nothing better than fresh homemade strawberry jam and, when mixed with a hint of sour rhubarb, it just makes the sweet spread absolutely swoon worthy.

When we picked those 37 lbs of strawberries a week or so ago, I knew that I was going to attempt to make strawberry jam from scratch for the first time ever.

Crock Pot Strawberry Rhubarb Chia Seed Jam

I don’t have the patience for such annoying things as stirring fruit and adding pectin and sanitizing and canning and all of that other nonsense, but I figured if I made the yummy goodness in the crock-pot then I could avoid such mundane and tedious tasks.

I’m happy to say that I can now show you how to make strawberry jam in just a few short hours and with as little as five ingredients!

Crock Pot Strawberry Rhubarb Chia Seed Jam

I have to say that going to the strawberry fields and hand picking the fruit ourselves really added to the adventure, but if that’s not something you have the time or money to do then please feel free to just pick up a couple of containers of the juicy jewels from your local grocer or farmer’s market.

Oh, and if your husband is anything like mine, which is a complete and total strawberry-a-saurus who would rather stick needles in his eyes than go a day or two without eating a strawberry or eighteen, then you may want to make a double batch of this and do some of that crazy canning and sanitizing nonsense I mentioned earlier.

Crock Pot Strawberry Rhubarb Chia Seed Jam

Getting to know you you…

Grape jelly or strawberry jam?

Have you ever canned anything?

Have you ever made jam with chia seeds?

Crock Pot Rhubarb Strawberry Jam

Prep time5 minutes
Cook time6 hours
Total time6 hours, 5 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Condiment, Dessert, Lunch, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Valentines day
Website Recipe Adapted from Food In Jars


  • 1 large stalk fresh rhubarb (about 4.5 oz)
  • 7 cups fresh strawberries (hulled and halved)
  • 1 cinnamon stick
  • 1 1/2 cup pure cane sugar or zero calorie sweetener of choice
  • 1/4 cup chia seeds


*WWpts= 2 pts per serving*

*WWpts+= 3 pts per serving*


Step 1
Add rhubarb, strawberries, and cinnamon stick to a slow cooker, cover, and cook on low. The strawberry jam will need about 6 hours total to cook.
Step 2
After the first hour, stir, then crack the lid to allow the steam to escape. Leave the lid cracked and continue cooking for another 4 hours.
Step 3
At the start of the 5th hour, stir in the sugar and chia seeds, turn the heat to high, then stir periodically to prevent the spread from scorching.
Step 4
At this point, you can either puree the mixture for a smoother spread or leave it chunky as shown in the pictures in the post.
Step 5
Allow the jam to slightly cool, then spoon into a pint jar. Keep refrigerated for up to a week.

Love y'all!

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  • Mia
    May 15, 2013

    I have not ever made jam or canned anything. I love most jams, probably because they go so well with other foods I love. Like carbalicious bread. Thanks for posting 🙂

    • amber
      May 15, 2013

      MMMMMM…bread…mmmmmmmm 😉

  • Patsy Shomers
    June 12, 2013

    I just started canning and jumped in, head first! Bought a pressure canner and put up some chicken, beef, and sausage. Now I’m ready to try some fruits. I wonder how well this jam recipe will can? By the way, what are chia seeds?

    • amber
      June 17, 2013

      This jam recipe should can very well! You shouldn’t have any problems with it. Chia seeds are a super healthy ingredient that are full of Omega 3’s. Google them!

  • Tana
    June 20, 2013

    I am trying this recipe today. I am nearing the end of the hour on high but the mixture is still very runny. I couldn’t find the chai seeds and thought I could leave them out. I didn’t think they would harm the thickening process. What do you suggest?

    • amber
      June 20, 2013

      Hi, Tana. The Chia seeds are actually pretty imperative in this recipe because that is the agent that causes the mixture to thicken. Without them, the “jam” will be more like a sauce. The mixture will SLIGHTY thicken as it cools; however, without the seeds it isn’t going to be very thick. It will still be delicious, just not thick. Unfortunately, I don’t really have any suggestions other than maybe adding in some dissolved unflavored gelatin or even cornstarch? Clearly, I can’t vouch for the results and it may turn into a mess, but that’s what I would try if it were me! Try scooping out a bit, add in a bit of a cornstarch slurry (cornstarch dissolved in water) and see how that works out.

  • Tana
    June 20, 2013

    After reading about the seeds, I realize their importance. If I add them now and continue cooking another hour will the spread thicken?

    • amber
      June 20, 2013

      Yes, it absolutely will!

  • Cheryl
    August 11, 2013

    Do the Chia seeds make the jam taste different? Do they soften up?

    • amber
      August 11, 2013

      Hi, Cheryl! No, the chia seeds do not make the jam taste different, and they do soften up. They are, in fact, an incredibly important ingredient bc they thicken up the jam. Without them, the jam will be more like a sauce.

  • Noreen
    June 18, 2018

    You mention storing in refrigerator, could you also freeze?

    • Amber
      June 22, 2018

      I haven’t tried it, but I honestly don’t see why not!

  • Crystal Taylor-Hikal
    July 19, 2018

    I’ve made this recipe twice now and doubled it both times. Hubby called it exceptional and the best jam he’s ever eaten. He puts it on everything now and the kids love it too. I put it in individual small glass jars and keep it for two weeks and it’s fine. It goes well as a cheesecake topping too or even on crepes, waffles, muffins and pancakes. We’ve decided to make it part of our topping selection for cheesecakes in our restaurant! So easy to make and this summers surplus of strawberries makes it inexpensive too! Thanks for the recipe!

    • Amber
      August 7, 2018

      WOOOOOOOOW!!! That’s amazing!!!! Can you send me a copy of your menu when it’s on there so I can see one of my creations in print?!? How cool! Thanks so much for the feedback!!!

  • Tara
    September 11, 2021

    At our house, cranky about the labor, etc husband included, we are far more interested in rhubarb than strawberries. I’ve got a freezer full of our own home grown rhubarb. Do you think this recipe could work if I reverse the measurement on rhubarb to strawberries? I’ll be using Monk fruit as the sugar substiture.

    • Amber
      September 21, 2021

      I wouldn’t think it would pull together as well. Rhubarb is super fibrous and sour so I’m not sure of the results. I’d love to know how it turns out though!