Strawberry Chia Jam is a naturally sweet, fruit-forward spread that’s easy to make and so much healthier than store-bought versions. It’s made with just a few simple ingredients—fresh strawberries, chia seeds, and a touch of sweetener—and thickens naturally without the need for pectin. I love spreading it on toast, swirling it into yogurt, or adding it to oatmeal for a burst of fruity flavor.
Why You’ll Love This Recipe
I love how fresh and vibrant this jam tastes, with none of the added sugars or preservatives found in typical jams. The chia seeds not only help thicken it but also add fiber and omega-3s, making it a nutrient-packed topping. It comes together in less than 20 minutes and keeps well in the fridge. Plus, I can control the sweetness and make it exactly how I like it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh or frozen strawberries (hulled and chopped)
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Chia seeds
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Maple syrup, honey, or agave (to taste)
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Lemon juice (optional, for brightness)
Directions
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I add the strawberries to a saucepan over medium heat and cook until they start to break down, about 5–10 minutes.
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I mash the softened strawberries with a fork or potato masher to reach my desired texture.
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I stir in the chia seeds and sweetener, then reduce the heat and let it simmer for another 5 minutes, stirring occasionally.
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I remove it from the heat and add a splash of lemon juice if I want a little extra brightness.
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I let the jam cool—it will thicken even more as it sets. Once cool, I transfer it to a jar and refrigerate.
Servings and timing
This recipe makes about 1 cup of jam, depending on how much fruit I use. It takes around 5 minutes to prep and 15 minutes to cook, so it’s ready in under 20 minutes.
Variations
Sometimes I mix in raspberries or blueberries with the strawberries for a berry blend. I’ve also added vanilla extract or a pinch of cinnamon for a twist. If I want a smoother texture, I blend the jam after cooking. And for an extra fiber boost, I occasionally add ground flaxseed with the chia.
Storage/reheating
I store the jam in a sealed jar in the fridge for up to 7 days. For longer storage, I freeze it in small containers or ice cube trays. Since this isn’t a traditional canned jam, I don’t store it at room temperature.
FAQs
How long does chia jam last?
I keep it in the fridge for up to a week. For longer storage, I freeze it in small portions and thaw as needed.
Can I use frozen strawberries?
Yes, I often use frozen strawberries when fresh aren’t in season. I just simmer them a bit longer since they release more liquid.
Does the chia seed texture bother you?
Not at all—I like the slight crunch, but if I want it smoother, I blend the jam after it cools down.
Is this jam sweet enough without sugar?
It depends on how ripe the strawberries are. I taste it as it cooks and add sweetener only if I need it.
Can I use other fruits?
Absolutely. I’ve made chia jam with raspberries, blueberries, blackberries, and even peaches. The process stays the same.
Conclusion
Strawberry Chia Jam is one of my favorite easy, healthy recipes. It’s fresh, fruity, and comes together in no time with just a handful of ingredients. Whether I’m spreading it on toast or stirring it into snacks, it always adds a delicious, wholesome touch. It’s a homemade staple I reach for again and again.
