This simple, homemade strawberry chia jam is made with only 3-ingredients and can be made in 10 minutes or less. It’s refined sugar-free, paleo, and can be made vegan or keto-friendly as well.
Strawberries have been looking extra vibrant and taste so sweet lately.
In addition to baked goods, I have been loving incorporating strawberries in all kinds of healthy recipes:
are some of my favorites.
Who doesn’t love some strawberry jam on a piece of toast, a perfectly crumbly biscuit, toasted sourdough, or mixed in with some fresh yogurt?
Even better, the healthiest Peanut Butter and Jelly Sandwich, open-face.
Traditional jams and jelly are often loaded with sugars and preservatives and can be quite a labor of love.
However, this recipe eliminates all of that. It only uses 3 simple wholesome ingredients, and couldn’t be any easier!
Instead of the pectin as a thickening agent in most of the traditional jam recipes.
I used Chia seeds here. Not only it gives it a jam-like consistency but it provides a great source of healthy fats and fiber.
Is Strawberry Chia Jam Healthy?
Traditional jams tend to use a lot of sugar and preservatives and the recipe is usually a lot more complicated.
At least, compared to this one.
On the other hand, only using strawberries, chia seeds, and a little bit of honey (or maple syrup if you want to keep it vegan) makes this jam super healthy, filled with vitamins, minerals, healthy fats, and fiber.
Chia seeds pack a lot of punch so a little goes a long way in terms of health benefits.
Chia seeds are full of antioxidants which are known for their anti-aging, cancer-fighting and anti-inflammatory properties.
Aside from healthy fats and fiber, chia seeds are actually a great source of protein as well. (Read more Here)
No wonder it’s considered a superfood!
Ingredients Needed to Make Strawberry Chia Jam
Three simple ingredients are all you need for this easy strawberry chia jam recipe.
- Fresh or frozen strawberries
- Chia seeds
- Honey or maple syrup for sweetening
- A squeeze of lemon juice (optional)
You could also substitute any fruit you like in place of the strawberries, or get creative and combine multiple fruits together.
If you are looking to make a keto version of this jam, sweeten the jam with stevia, or a keto-friendly maple syrup instead of honey.
If you are using frozen strawberries, there will be more juice when heated.
There fore, you will need to simmer the strawberries a little bit longer, and add 1 – 2 extra tablespoons of chia seeds.
How to Make Easy Strawberry Jam with Chia Seeds
It’s easy to whip up on the spot with only 3 ingredients, one saucepan, and less than 10 minutes of your time.
You can have healthy and delicious strawberry jam without the long canning process.
Yep. It’s that easy! Follow the directions below for your quick and easy, drool-worthy Strawberry Chia Jam:
First, Wash and dry the strawberries. Remove stems and cut into small cubes.
Then in a medium saucepan, add strawberries and cook over medium to low heat.
Stir occasionally. Cook until the strawberries break down and juice starts to appear in the pan.
Second, Mash the strawberries with a fork or a potato masher.*
Third, stir in honey (or maple syrup).
Then add chia seeds and lemon juice (optional), stir to combine.
Lastly, just let the strawberry chia mixture sit for 5 minutes until the chia seeds absorb moisture and the jam thickens.
Once the jam has cooled, transfer into an airtight container or sealable jar. Store in the fridge for up to a week.
- If you like a chunkier style jam, leave bigger strawberry chunks while mashing.
- The jam will thicken in the fridge so keep that in mind if you decide you want to add more chia seeds for a thicker jam.
How to Store Strawberry Chia Jam
Store your strawberry chia jam in an airtight container in the fridge for up to 2 weeks.
How to Serve Strawberry Chia Jam
This jam goes great with breakfast foods like toast, oatmeal, on top of muffins, mixed with yogurt or you can use it to make a healthy peanut butter and jelly sandwich as well!
You can also switch up the fruit and make other jams like:
- strawberry rhubarb
- mixed berry (I love using mixed frozen berries from Trader Joes)
- or a classic grape jam flavor
… use your imagination!
What’s your favorite jam flavors? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You may also like these Easy Breakfast recipes:
- 2 cups fresh strawberries *
- 2 heaping tbsp chia seeds
- 1 - 2 tbsp honey or maple syrup **
- 1/2 lemon squeezed (optional)
- Wash and dry the strawberries. Remove stems and cut into small cubes.
- In a medium saucepan, add strawberries and cook over medium to low heat.
- Stir occasionally. Cook until the strawberries break down and juice starts to appear in the pan.
- Mash the strawberries with a fork or a potato masher.***
- Stir in honey (or maple syrup for vegan option). Add chia seeds and lemon juice (if using any), stir to combine.
- Let sit for 5 minutes until the chia seeds absorb moisture and the jam thickens.****
- Once the jam has cooled, transfer into an airtight container or sealable jar. Store in the fridge for up to 2 weeks.
- * If you are using frozen strawberries, there will be more juice when heated. Simmer the strawberries a little bit longer, and add 1 - 2 extra tablespoons of chia seeds to absorb the extra juice.
- ** Vegan Option: Maple Syrup, Keto option: use keto-friendly liquid form sweetener. Add more if prefer sweeter.
- *** Leave as many or as few chunks of strawberries depending on your preference.
- **** Chia Jam will continue to thicken a little bit once refrigerated.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2mgCarbohydrates: 15gFiber: 3gSugar: 12gProtein: 1g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.