Cut strawberries and rhubarb into small chunks. Transfer them into a saucepan. Add erythritol and stevia.
Cover and heat the saucepan over medium-high heat until the mixture starts to bubble. Reduce heat to medium-low and stir with a spoon continuously to prevent it from burning at the bottom of the saucepan. Caution: The hot jam could splatter at this point, be careful so that doesn't burn your skin.
Cook for approximately 15 minutes until the jam is thickened and no big chunks of fruit left. Stir in chia seeds and cook an additional 3-5 minutes.
Let the jam cool to room temperature before transferring it into a clean glass jar. It can be kept in a sealed jar in refrigerator for at least 2 weeks.
Low Carb Strawberry Rhubarb Chia Jam https://lightorangebean.com/low-carb-strawberry-rhubarb-chia-jam/