Strawberry Chia Jam

I love making this Strawberry Chia Jam when I want a naturally sweet, fresh spread without all the extra sugar found in traditional jams. It’s bright, fruity, and thickened beautifully with chia seeds, making it a simple and wholesome addition to my breakfast or snacks.

Why You’ll Love This Recipe

I love how easy this jam is to prepare. I only need a few ingredients and about 15 minutes to make a batch.

I also appreciate that it’s naturally thickened with chia seeds instead of pectin. The texture turns out rich and spoonable while still tasting fresh and vibrant.

I find this recipe perfect for spreading on toast, stirring into yogurt, spooning over oatmeal, or even adding to smoothies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups fresh or frozen strawberries, hulled
1 to 2 tablespoons honey or maple syrup
1 tablespoon fresh lemon juice
2 tablespoons chia seeds
½ teaspoon vanilla extract (optional)

Directions

I start by adding the strawberries to a small saucepan over medium heat. If I’m using frozen strawberries, I let them thaw and release their juices as they cook.

I cook the strawberries for about 5–7 minutes, stirring occasionally, until they soften and begin to break down. I mash them gently with the back of a spoon to reach my desired texture.

I stir in the honey or maple syrup and lemon juice, adjusting the sweetness to taste.

I remove the saucepan from the heat and stir in the chia seeds and vanilla extract if I’m using it.

I let the mixture sit for about 10–15 minutes, stirring once or twice, until it thickens naturally as the chia seeds absorb the liquid.

I transfer the jam to a jar and let it cool completely before storing it in the refrigerator.

Servings and timing

I usually get about 1 cup of jam from this recipe, which equals roughly 8 servings (2 tablespoons per serving).

Prep time: 5 minutes
Cook time: 10 minutes
Setting time: 10–15 minutes
Total time: About 25–30 minutes

Variations

I sometimes mix in raspberries or blueberries for a mixed berry version. When I want a brighter flavor, I add extra lemon zest.

I also enjoy adding a pinch of cinnamon for warmth or swapping the sweetener depending on my preference.

If I prefer a smoother jam, I blend the strawberries before or after cooking for a more uniform texture.

storage/reheating

I store the jam in an airtight jar in the refrigerator for up to 1 week.

I do not usually freeze it, as the texture can change slightly after thawing, but it can be frozen for up to 1 month if needed.

Since it’s a refrigerated jam without preservatives, I always keep it chilled and use a clean spoon each time.

FAQs

Can I use frozen strawberries?

Yes, I often use frozen strawberries. I just cook them a little longer to allow excess moisture to evaporate.

Why didn’t my jam thicken?

If it seems too thin, I let it sit a bit longer. I can also stir in an extra teaspoon of chia seeds and allow it to rest again.

Is this jam very sweet?

No, I control the sweetness by adjusting the amount of honey or maple syrup to my taste.

Can I make this without sweetener?

Yes, if the strawberries are very ripe and naturally sweet, I sometimes skip the sweetener altogether.

How is this different from traditional jam?

This jam doesn’t use pectin or large amounts of sugar. The chia seeds naturally thicken it, and it must be stored in the refrigerator.

Conclusion

I love how this Strawberry Chia Jam transforms simple, fresh ingredients into a naturally sweet and wholesome spread. It’s quick to make, easy to customize, and perfect for everyday use. Whenever I want a healthier homemade jam option, this recipe is one I gladly prepare.

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