Tangy, Seasonal Summer Strawberry & Rhubarb Jam (Raw & Vegan)

jam photo 1
Summer and Autumn are generally the most abundant seasons when it comes to picking fresh, local fruits and vegetables, and unsurprisingly – eating seasonally and locally is far healthier for our bodies than consuming food which has travelled half way across the planet before it reaches our mouths. June and July are well known for producing strawberries and rhubarb, so while July is still here, pick yourself some fresh produce and get making this healthy, raw and refined sugar-free jam!


  • 3 cups strawberries
  • 2 cups rhubarb
  • 3-5 spoons of chia seeds (You can always add more to create a thicker texture)
  • 3 tbsp pure maple syrup (Can substitute for honey or agave)
  • 1 tsp vanilla extract
  • Juice of ½ lemon

How To

Add everything to a food processor and pulse until everything is blended but still thick and textured.

Spread on fresh home-made bread or toast, top porridge with it, use it to create a healthy victoria sponge cake (recipe coming soon!) or eat it straight from the jar as some of my students did….

This recipe can be adapted to suit the seasons. These are the seasonal months for fruits best suited to jam recipes (in order of most in-season during the month):

May: Rhubarb

June: Rhubarb, Strawberry

July: Cherry, Blueberry, Raspberry, Strawberry, Rhubarb, Apple

August: Plum, Raspberry, Blueberry, Strawberry, Apple, Cherry

September: Blackberry, Apple, Blueberry, Plum

October: Apple, Blackberry


“Let me take you down

‘Cause I’m going to Strawberry Fields

Nothing is real

And nothing to get hung about

Strawberry Fields forever”

– John Lennon

Leave a Reply