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5 from 2 votes


We hope you liked this super quick and simple, yet delicious spring jam made with apple and rhubarb.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Brunch
Cuisine: International
Keyword: naturally vegan
Servings: 10 people
Calories: 67kcal


  • Hand blender


  • 500 grams rhubarb
  • 250 grams red apples
  • 100 grams unrefined sugar
  • 1 tbsp lemon juice
  • 5 cm ginger 2 inch
  • 1 stick cinnamon
  • ½ tbsp chia seeds


  • Chop the rhubarb into small chunks. Make sure to remove the rhubarb leaves as these are not edible.
  • Chop the apples into small chunks.
  • Peel and chop the ginger into two 5cm (2 inch) sticks.
  • In a sauce pan, cook rhubarb, apple, lemon juice, cinnamon stick and sugar together for 15 - 20 minutes.
  • While the rhubarb/apple mix is cooking, break the chia seeds in a mortar. If you bough ground chia seeds from the store, no need to do this.
  • Once the apple pieces are soft, remove the ginger and cinnamon stick from the pot.
  • With a hand blender, blitz up the apple/rhubarb chunks for 10-15 seconds. Leave some chunky bits for a bit of "bite".
  • Add the chia seeds and turn on the fire on low heat while stirring. Keep stirring for another 5 mins until the jam thicken slightly.
  • Serve on home baked carrot buns and store in a jar in the fridge for up to a week.



Calories: 67kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Fiber: 2g | Sugar: 13g | Calcium: 52mg | Iron: 1mg